Sushi Salad Bowl

1 1/2 cups dry Koshihikari rice or 3 cups cooked Koshihikari rice
1 carrot, julienned
1 cucumber, chopped
1-2 avocados, cubed
2 Tbsps tamari
2 Tbsps toasted sesame oil
2 Tbsps toasted sesame seeds
1 1/2 inch ginger, grated
wasabi to taste!

Directions:

Prep veggies. Toss everything into a bowl. Add wasabi to taste.