Pressure-cooked short grain brown rice, seasoned while still hot, gets spread across nori sheets and rolled around avocado, carrot, and scallions, sharpened with wasabi and umeboshi paste.
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Combine rice, water, and pinch of salt in small pressure cooker. Bring pot to full pressure, reduce heat, and cook at low pressure for 35 minutes . Turn off heat, remove pressure cooker from stove, and rice, covered, for 15 minutes .
Transfer rice from pot to large bowl. While rice is still hot, add seasoning mixture and stir with spatula. Cover bowl with damp towel and allow rice to rest for 10 minutes .
Place nori sheet on near edge of sushi mat, shiny side down. Have small bowl of water nearby to moisten fingers. Transfer 3/4 cup of rice to nori sheet and spread evenly with wet fingertips, leaving two-inch strip at far edge of nori bare.
Using chopstick or spoon, spread separate, thin, horizontal lines of wasabi and umeboshi paste across the rice at near end of nori sheet. Arrange slices of avocado, carrot, and scallions lengthwise on top of paste.
Bring near edge of nori and mat up and snugly over arranged vegetables, in rolling motion. Continue rolling forward, withdrawing mat as you go. Moisten strip of nori at far end of roll with wet fingertips. Continue to roll forward to seal roll.
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