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Cook rice according to package directions or in a steamer. In a small saucepan, bring 1/4 cup 12 Year white balsamic to a boil with salt, stirring until the salt is dissolved. Remove from heat, when cool, add sesame oil.
Transfer rice to a large bowl and mix in the 12 Year/salt mixture and the sesame oil mixture. Cool to room temperature and add remaining tablespoons of 12 Year balsamic, Ginger and Honey balsamic, scallions, carrot and cucumber. Cut nori into 1/2-inch wide strips and save 1/3 for garnish. Fold nori, avocado and crab meat into the salad and toss with dressing. Garnish with reserved nori strips.
Stir wasabi into hot water to allow to "bloom" for a few minutes. Add cold water, soy sauce and Ginger and Honey balsamic and stir to combine. Set aside until ready to use.
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