Sushi Salad

A nice spring/summer dish. Four servings.

2 cups sushi rice
1 cucumber
2 carrots
1/4-1/2 lb. snow peas
1 avocado
Baked tofu
Sesame seeds
Soy sauce
Wasabi
Rice vinegar
Sugar

Rinse rice and put in rice cooker or pot with 3 cups of water, bring to a boil and then simmer until done. Spread rice out in glass or metal pan to cool(you can use a hair dryer on cool setting or fan it), as rice is cooling mix rice vinegar with sugar and cut it into cooling rice. I use approximately ½ cup of rice vinegar with a tablespoon of sugar, adjust for taste.
Wash and cut snow peas and carrots into bite size pieces, steam these briefly, you want them crunchy.
Cut cucumber in half and scoop out middle and chop into 1/2 inch cubes. Slice avocado and baked tofu into 1/2 inch cubes.
Gently mix all the vegetables into the rice, sprinkle sesame seeds on top and serve with soy sauce and wasabi.
Enjoy!