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1. Prepare the Vegetable Bowls (see directions below); set aside. (Vegetables may be prepared, covered, and chilled up to 6 hours.)
2. Wash uncooked rice under cold running water, rubbing grains together with fingers, for 1 minute or until water runs clear. Drain.
3. In a medium saucepan combine rinsed, uncooked rice, the 1 cup cold water, vinegar, and salt. Bring to boiling; reduce heat. Cover with a tight-fitting lid. Simmer for 15 minutes. (Rice should be sticky.) Remove from heat; stir in carrot, sugar, and sake or dry sherry, if using. Cover; cool to room temperature. (Mixture may be made ahead and chilled.)
4. Prepare Wasabi Sauce (see Recipe Center) and Honey-Ginger Sauce (see Recipe Center). Use a teaspoon that has been dipped in water to fill Vegetable Bowls with a scant 2 teaspoons of the rice mixture. Place vegetables on a serving platter. Sprinkle with toasted sesame seed and drizzle with Wasabi Sauce or Honey-Ginger Sauce. Serve with remaining sauce. (Serve within 2 hours of filling.) Makes 36 appetizers.