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1
Place the rice and water in a small saucepan and bring to a boil over high heat.
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2
Cover and cook over medium-low heat for 15 minutes.
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3
Remove from the heat and let cool to room temperature.
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4
Place the sugar and rice vinegar in a small bowl and stir until the sugar dissolves.
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5
Sprinkle the vinegar mixture over the rice and toss well to coat the rice thoroughly.
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6
While the rice is cooking and cooling, prepare the vegetables.
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7
Cut the bell pepper into thin strips.
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8
Peel the cucumber and cut into long strips about 1/4 to 3/8 inch wide.
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9
Break off and discard the tough ends from the asparagus, then place the asparagus in a saucepan wide enough for the spears to lie flat, with about 1 inch of water.
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10
Cook over medium-high heat for 5 minutes, or until tender.
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11
(Alternatively, if you have a microwave, place in a microwave-safe bowl.
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12
Add a few tablespoons of water, cover with plastic wrap or wax paper, and microwave on high heat for 3 to 4 minutes, or until barely tender.)
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13
Lay a sheet of nori on a bamboo sushi mat or plastic wrap and spoon on half the rice.
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14
Wet your hands to keep the rice from sticking to them, then spread the rice over the nori, leaving a 2-inch border at the top, spreading all the way to the bottom and both sides.
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15
Spread 1 teaspoon of the wasabi across the center of the rice.
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16
Lay half of the red pepper, cucumber, and asparagus in a row across the center of the rice.
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17
Fold the bottom of the mat or plastic wrap up so that the bottom edge of the nori just covers the vegetables.
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18
With one hand, pull the mat or plastic gently up from the nori as you roll up the sushi cylinder with the palm of the other hand.
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19
Gently press your hands along the roll as you go to create a smooth, firm roll.
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20
When the cylinder is rolled, moisten the top border of the nori with a little water and firmly press the edge to seal the roll.
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21
Repeat with the remaining ingredients.
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22
Trim the ragged ends from the maki roll with a serrated knife, then cut the roll into 7 or 8 pieces.
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23
Combine the soy sauce with the remaining 1/2 teaspoon of wasabi and stir until combined.
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24
Serve the maki rolls with the dipping sauce on the side.
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25
Contrary to popular belief, sushi does not equate to raw fish.
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26
Sushi is actually vinegared rice that can be topped or rolled with other ingredients, including raw or cooked fish or, as in this case, vegetables.
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27
Sushi rice is short-grained rice with a high starch content.
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28
The starch makes it very sticky, so it holds together well in sushi or maki rolls.
