EngliSh Class Lvl. 5 Sushi Recipe

Sushi originalyy began as a way of food preservation in the inland of China, in 4th century BC. The fermentation of the rice prevent the fish from spoiling.

Sushi originalyy began as a way

of food preservation in the inland of China, in 4th century BC.

The fermentation of the rice

prevent the fish from spoiling.

What you need * Handai *Uchiwa *Makisu *Kitchen Knives

* Handai

*Uchiwa

*Makisu

*Kitchen Knives

Sushi Rice Ingredients *Uncooked rice 3000 *Water 3000cc *Rice vinegar 360cc *Sugar 160 g *Salt 100 g

*Uncooked rice 3000

*Water 3000cc

*Rice vinegar 360cc

*Sugar 160 g

*Salt 100 g

Soaking - Mixing the rice with vinegar 1. Wash the rice thoroughly but don't wash it so forcefully that the rice grains crack. Do not wash the rice in hot water and never use soap. Next, rinse the rice with water. Repeat the process about 3 times. 2. Soak the rice in water for 30 minutes to one hour before cooking. 3. Cook the rice. While the rice is cooking, combine the vinegar, sugar, and salt in a separate bowl. 4. When the rice is done, let it stand for about 15 minutes. 5. Place the rice in the handai and slowly pour the vinegar mixture over the rice. Use the shamoji in a slicing motion to thoroughly blend the rice and vinegar mixture. Be careful not to press the rice with the shamoji. While mixing it, fan the rice with the uchiwa to remove any excess moisture. 6. Keep the Shari in a covered container maintaining its temperature around body temperature. (NA: Shari - Vinegared rice ball. )

1. Wash the rice thoroughly but don't wash it so forcefully that the rice grains crack. Do not wash the rice in hot water and never use soap. Next, rinse the rice with water. Repeat the process about 3 times.

2. Soak the rice in water for 30 minutes to one hour before cooking.

3. Cook the rice. While the rice is cooking, combine the vinegar, sugar, and salt in a separate bowl.

4. When the rice is done, let it stand for about 15 minutes.

5. Place the rice in the handai and slowly pour the vinegar mixture over the rice. Use the shamoji in a slicing motion to thoroughly blend the rice and vinegar mixture. Be careful not to press the rice with the shamoji. While mixing it, fan the rice with the uchiwa to remove any excess moisture.

6. Keep the Shari in a covered container maintaining its temperature around body temperature.

(NA: Shari - Vinegared rice ball. )

How to make maki-zushi Set down the Makisu. On top of the Makisu, place a sheet of Nori toward you (NA: Nori - The sea vegetable used with rolled sushi. )

Set down the Makisu.

On top of the Makisu, place a sheet of Nori toward you

(NA: Nori - The sea vegetable used with rolled sushi. )

3. Put some Shari on top of Nori. The amount of Shari you use should be about the same used to make three pieces of nigiri-zushi. 4. Spread the Shari from left to right. 5. Leave about an inch of space on the bottom and the top of Nori without any Shari.

3. Put some Shari on top of Nori. The amount of Shari you use should be about the same used to make three pieces of nigiri-zushi.

4. Spread the Shari from left to right.

5. Leave about an inch of space on the bottom and the top of Nori without any Shari.

6. Place a long, thin strip of Neta on top of the Shari. Spread some Wasabi as well. 7. Slowly lift the Makisu in order to roll it while keeping Nori steady.

6. Place a long, thin strip of Neta on top of the Shari. Spread some Wasabi as well.

7. Slowly lift the Makisu in order to roll it while keeping Nori steady.

8. Make sure both left and right sides are even. 9. Roll it up forward.

8. Make sure both left and right sides are even.

9. Roll it up forward.

10. Place both index fingers on the sides of Makisu and shape the maki-zushi into a square. 11. Cut the maki-zushi in half with a very sharp knife.

10. Place both index fingers on the sides of Makisu and shape the maki-zushi into a square.

11. Cut the maki-zushi in half with a very sharp knife.

12. Place them together and cut them into 6 pieces. 13. Done!

12. Place them together and cut them into 6 pieces.

13. Done!

Why sushi is a Heatly food? Sushi tends to be low in fat, cholesterol, and calories, the fresh vegetables in most sushi also have essenial vitamins and minerals. The seaweeds wrapping for these rolls is rich in micronitrients and phytochemicals.

Sushi tends to be low in fat, cholesterol, and calories, the fresh vegetables in most sushi also have essenial vitamins and minerals. The seaweeds wrapping for these rolls is rich in micronitrients and phytochemicals.