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This was so fun to try.
1 1/4 pounds of sushi rice (23/4 cups)
3 cups water
1/2 cup Mirin, plus additional for moistening nori
5 sheets nori (1 pkg)
4 tsp wasabi powder mixed with 2 tsp water to make a paste
1/2 cup red onion small diced
1 carrot, julienned
1 scallion, julienned - green part only
1 hothouse cucumber, seeded and julienned
1 10-ounce jar pickled ginger
we also made a few rolls with Cream cheese and smoked salmon,
Shushi dipping sauce ( recipe follows)
Place rice in a strainer and rinse under cold water until fairly clear, about 5 minutes. Shake out excess water and let rice dry in strainer about 15 minutes.
Put rice in a pot with exactly 3 cups of water and cook covered on high heat until it starts to foam, about 5 minutes. Reduce the heat to low and cook until tender, about 15 minutes. Turn heat off and sprinkle with 1/4 cup mirin. Replace lid and allow the rice to steam for 15 minutes. Place in a bowl and cool to room temperature.
To prepare Sushi, place a bamboo sushi roller flat on a table with the bamboo reeds horizontal to you. Sprinkle lightly with water. place one nori sheet on top, smooth side down, and moisten lightly with mirin. With damp hands, press 1 1/4 cup rice flat on top of nori, leaving 1 1/2 inch edges on the top and bottom, but pressing all the way to the sides. Make sure the rice is pressed even and smooth.
Spread 1/4 teaspoon wasabi paste in a horizontal stripe along the lower edge of the rice. Over the wasabi, lightly sprinkle the onions in a horizontal stripe. Place strips of carrots in a horizontal stripe, on top of wasabi and onions, and follow by piling the red and yellow peppers, scallions, and cucumbers on top, making straight bundles of vegetables. Place 1 layer of pickled ginger slices on top.
To roll sushi, pick up the near edge of the bamboo roller and hold it with the nori, then pull them up and over the vegetable bundle until the nori reaches the rice on the other side. Press the roller to make a round bundle. - The nori should totally enclose the rice and vegetables in a round tube, but the ends will have rice and vegetables sticking out. Repeat the process with the other ingredients.
Keep the rolls under a damp towel and refrigerate until ready to serve. To serve, slice off the ends with a very sharp knife and slice each roll into 8 equal pieces. Place on a platter and serve with more pickled ginger, wasabi, and Sushi Dipping sauce.
Sushi Dipping Sauce
1/2 tsp wasabi powder
1/4 tsp water
1/2 tsp crushed red pepper flakes
1 tsp minced pickled ginger
1 tsp minced scallion ( green part only)
1/4 cup white wine vinegar
3 T good soy sauce
1/2 tsp sesame oil
Combine wasabi powder and water to make a paste. mix in the red pepper flakes, ginger, scallions, vinegar, soy sauce, and sesame oil. Serve as a dip with the sushi.