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Rinse and drain rice 3 times or until water runs clear. Place rice in a strainer. Drain for 10 minutes.
Place rice and 1 cup cold water in a saucepan over medium heat. Cover and bring to the boil. Reduce heat to low. Simmer, covered, for 12 minutes or until rice has absorbed water. Remove from heat. Stand, covered, for 10 minutes. Transfer to a large ceramic dish. Stir rice with a plastic spatula to break up lumps. Gradually add seasoning while lifting and turning rice until rice is almost cold.
Place nori sheets, shiny-side down, on work bench. Using damp fingers, spread ¼ rice over each sheet. Arrange carrot, capsicum, cucumber and ginger over rice on 2 of the sheets.
Place remaining nori sheets over vegetables, rice-side down. Press down to secure. Cut into quarters. Cut each quarter into 2 triangles to make 16 sandwiches.