Sushi Rice Salad

serves 4-6. Place a fine strainer in a large bowl of cool water, add the rice and rice 10 minutes, swish it around a bit a few times. Drain in strainer and rinse under cold running water. Combine rice and 1 1/4 cups water in a heavy small saucepan, bring to a boil, cover, reduce heat to low and ignore for 40-45 minutes. When done remove from heat and set aside, still covered, for 5 minutes. Set another pot of water to boil (for blanching vegetables) Meanwhile in a none reactive saucepan combine sauce ingredients, simmer 5 minutes and set aside. When the blanching water boils, blanch the peppers and carrots for 30 seconds at most. In a small bowl combine the drained blanched vegetables, cucumbers and the sauce. When rice is done make wasabi paste and add to vegetables and sauce. Add the rice and toss lightly. Refrigerate. Crumble the toasted nori sheet into a bowl. In a small skillet lightly toast sesame seeds over a medium low heat for 2-3 minutes. Spoon salad over greens and sprinkle with crumbled nori and sesame seeds. Other additions: avacado slices, diced pickled ginger slices, shoyu sauce, scrambled eggs which have been cooked in a sheet and sliced thinly.