* 2 cup Sticky rice
* 2 1/4 cup Water
* 1/3 cup Rice vinegar
* 1 1/2 tbs Granulated sugar
* 1/2 tsp Salt
* 8 x Nori sheets (use pretoasted nori, especially made for making sushi)
* Vegetables (choose from among the following vegetables):
* Daikon radish, raw or pickled
* Cucumber, peeled, seeded and quartered lengthwise
* 3 tbs Wasabi powder, divided
* Pickled ginger
* 3/4 cup Vegetable stock
* 1/2 cup Soy sauce
* 1/4 cup Sake or dry sherry
* Place the rice in a heavy 4-quart saucepan. Add the water and cover with the lid. Bring the water to a boil without lifting the lid (watch for the lid jiggling). Reduce the heat to medium high and cook for 5 minutes.
* Listen for a hissing or crackling sound to indicate that the water has been absorbed. Remove from the heat, and still without lifting the lid, let the rice stand for 20 to 30 minutes.
* Transfer the rice to a large bowl. Toss with a Japanese paddle or a wooden spoon until it stops steaming.
* In a small bowl, combine the vinegar, sugar and salt. Stir until the sugar is dissolved. Sprinkle into the rice, a little at a time, and toss in.
* Cover the vinegared rice mixture with a clean tea towel and set aside until needed. Don’t refrigerate it.
* Use one shee of nori as a guide for cutting the vegetables. The vegetables you use should be cut into very thin, very long matchsticks; their length should match the width of a sheet of nori. The exception to this is avocado, which won’t be long enough, but this isn’t a problem because of its soft texture. Just cut the strips lengthwise. The idea is to use about 6 strips of vegetable in each sushi roll you may use one type of vegetable in each roll, or combine two, for example, cucumber and avocado.
* Take a tablespoon of the wasabi powder and combine it in a small bowl with enough water to make a thin paste.
* Place a sheet of nori, shiny side down, on a sudare, a bamboo mat made expressly for rolling sushi (available at oriental markets). Dampen your hands and spread 3/4 cup of the vinegared rice over the surface of the nori, leaving a 1/2 inch border on the end nearest you and a 2 inch border on the end farthest away.
* About 1 1/2 inches from the side closest to you, paint a stripe of wasabi paste (use very little) across the rice. Lay 6 or so strips of vegetable atop the stripe. Lift the side of the mat closest to you and roll it over so the nori is tightly rolled over the rice and vegetables. Wet the far end of the nori and continue the rolling motion until the result is a snugly closed roll.
* Lay the rolled nori seam-side down on a board, and repeat with the remaining sheets of nori.
* You’ll need a very sharp knife to cut the rolls. Wet the knife lightly and cut each roll into six equal sections. Arrange on a large platter.
* In a small bowl, combine the remaining wasabi with enough water to make a fairly thick paste, thicker than what you made for the sushi rolls. Guests should take a small dab on their plates to be spread on the sushi rolls if they’d like. Put some pickled ginger in another small bowl. Let each guest take a slice or two.
* Dipping sauce: Combine the ingredients in a mixing bowl. Divide the dipping sauce among six small Oriental bowls and set next to each guest’s plate for dipping the sushi rolls.