|Short grain rice||1 1⁄4 Cup (20 tbs), uncooked|
|Cold water||2 1⁄3 Cup (37.33 tbs)|
|Rice wine vinegar||2 Tablespoon|
|Carrots||2 Large, scraped|
|Wasabi powder||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
Rinse rice in 3 changes of water; drain on paper towels 30 minutes.
Combine rice and cold water in a medium saucepan.
Cook, covered, over medium-high heat 10 to 12 minutes or until boiling.
Increase heat to high, and boil 2 minutes.
Reduce heat to medium, and cook 5 minutes.
Remove from heat, and let stand 15 minutes.
Transfer rice to a large shallow dish.
Combine vinegar, sugar, sake, and salt in a saucepan; bring to a boil.
Cook, stirring constantly, until sugar dissolves.
Pour over rice; stir well.
Cut cucumber crosswise into 5-inch pieces.
Using a vegetable peeler and applying firm pressure, slice cucumber and carrot lengthwise into thin strips, cutting 20 strips from cucumber and 10 strips from each carrot.
Cook cucumber and carrot strips in boiling water 30 seconds or until crisp-tender.
Drain and rinse under cold water until cool.
Drain and pat dry.
Combine wasabi powder and 2 teaspoons water, stirring well to form a paste.
Shape 1 tablespoon rice mixture into an oval.
Place on one end of a carrot strip.
Spread a small amount of wasabi paste on rice mixture, and roll up, jellyroll fashion.
Repeat procedure with remaining rice mixture, wasabi paste, carrot strips, and cucumber strips.
Arrange on a serving platter.
Cover and chill.