Sushi Salad

In a small pot on the stove or glass bowl in the microwave, bring ⅓ cup vinegar to boil with honey and salt, stirring until honey is dissolved and remove from heat.

Transfer rice to a large bowl and stir in vinegar mixture. Stir in sesame seeds, remaining 3 tablespoons vinegar, sesame oil, ginger, scallions, carrots and cucumber.

Make dressing: In a small bowl, stir wasabi into hot water and stir in cold water, soy and ginger juice.

Salad and dressing may be prepared up to this point 1 day ahead and chilled and covered. Before serving bring salad to room temperature. Mix with dressing and all other optional toppings such as, nori, avocado and mock crab. 

Homemade Pickled Ginger

Peel a large fresh ginger root (about 4 ounces) with a spoon. Slice thin, a mandoline or a vegetable peeler can help. Combine the sliced ginger with about a teaspoon of kosher or coarse salt and let sit for 30 minutes. Place the ginger (no need to rinse) in a clean glass jar. Combine ½ cup rice vinegar with 1 tablespoon honey in a pot or microwave safe bowl. Heat until honey is dissolved. Pour mixture over the ginger in the jar adding water if needed to cover. Seal and refrigerate until ready to use.