Scattered California Roll With Lobster

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1/4 cup rice vinegar

1 teaspoon sugar

1 1/2 cups Japanese or sushi rice (10 ounces)

2 cups water

One 1 1/2-pound lobster

1 tablespoon sesame seeds

4 teaspoons vegetable oil

1 tablespoon finely chopped pickled ginger

2 teaspoons powdered wasabi mixed with 2 tablespoons water

2 teaspoons soy sauce

1/8 teaspoon sea salt

4 radishes, cut into 1-inch julienne

2 scallions, cut into 1-inch julienne

1 cucumber—peeled, seeded and cut into 1-inch julienne

1 ripe Hass avocado, cut into 1-inch julienne

One 8-by-7 1/2-inch sheet of nori (Japanese seaweed), finely shredded

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