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Sushi Recipe

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Sushi Recipe

  1. 1. EngliSh ClassEngliSh Class Lvl. 5Lvl. 5 Sushi RecipeSushi Recipe
  2. 2. Sushi originalyy began as a waySushi originalyy began as a way of food preservation in the inland ofof food preservation in the inland of China, in 4th century BC.China, in 4th century BC. The fermentation of the riceThe fermentation of the rice prevent the fish from spoiling.prevent the fish from spoiling.
  3. 3. What you needWhat you need ** HandaiHandai *Uchiwa*Uchiwa *Makisu*Makisu *Kitchen Knives*Kitchen Knives
  4. 4. Sushi Rice IngredientsSushi Rice Ingredients *Uncooked rice 3000*Uncooked rice 3000 *Water 3000cc*Water 3000cc *Rice vinegar 360cc*Rice vinegar 360cc *Sugar 160 g*Sugar 160 g *Salt 100 g*Salt 100 g
  5. 5. Soaking - Mixing the riceSoaking - Mixing the rice with vinegarwith vinegar  1. Wash the rice thoroughly but don't wash it so forcefully that1. Wash the rice thoroughly but don't wash it so forcefully that the rice grains crack. Do not wash the rice in hot water andthe rice grains crack. Do not wash the rice in hot water and never use soap. Next, rinse the rice with water. Repeat thenever use soap. Next, rinse the rice with water. Repeat the process about 3 times.process about 3 times.  2. Soak the rice in water for 30 minutes to one hour before2. Soak the rice in water for 30 minutes to one hour before cooking.cooking.  3. Cook the rice. While the rice is cooking, combine the3. Cook the rice. While the rice is cooking, combine the vinegar, sugar, and salt in a separate bowl.vinegar, sugar, and salt in a separate bowl.  4. When the rice is done, let it stand for about 15 minutes.4. When the rice is done, let it stand for about 15 minutes.  5. Place the rice in the handai and slowly pour the vinegar5. Place the rice in the handai and slowly pour the vinegar mixture over the rice. Use the shamoji in a slicing motion tomixture over the rice. Use the shamoji in a slicing motion to thoroughly blend the rice and vinegar mixture. Be careful not tothoroughly blend the rice and vinegar mixture. Be careful not to press the rice with the shamoji. While mixing it, fan the rice withpress the rice with the shamoji. While mixing it, fan the rice with the uchiwa to remove any excess moisture.the uchiwa to remove any excess moisture.  6. Keep the6. Keep the ShariShari in a covered container maintaining itsin a covered container maintaining its temperature around body temperature.temperature around body temperature. (NA:(NA: Shari - Vinegared rice ball.Shari - Vinegared rice ball. ))
  6. 6. How to make maki-zushiHow to make maki-zushi 1.1. Set down the Makisu.Set down the Makisu. 2.2. On top of the Makisu, place a sheetOn top of the Makisu, place a sheet of Nori toward youof Nori toward you 3.3. (NA: Nori - The sea vegetable used with rolled sushi. )(NA: Nori - The sea vegetable used with rolled sushi. )
  7. 7.  3. Put some Shari on top of Nori. The amount3. Put some Shari on top of Nori. The amount of Shari you use should be about the sameof Shari you use should be about the same used to make three pieces of nigiri-zushi.used to make three pieces of nigiri-zushi.  4. Spread the Shari from left to right.4. Spread the Shari from left to right.  5. Leave about an inch of space on the5. Leave about an inch of space on the bottom and the top of Nori without anybottom and the top of Nori without any Shari.Shari.
  8. 8.  6. Place a long, thin strip of Neta on top of the6. Place a long, thin strip of Neta on top of the Shari. Spread some Wasabi as well.Shari. Spread some Wasabi as well.  7.7. Slowly lift the Makisu in order to roll itSlowly lift the Makisu in order to roll it while keeping Nori steady.while keeping Nori steady.
  9. 9. 8. Make sure both left and right sides are even.8. Make sure both left and right sides are even. 9. Roll it up forward.9. Roll it up forward.
  10. 10. 10. Place both index fingers on the sides of10. Place both index fingers on the sides of Makisu and shape the maki-zushi into aMakisu and shape the maki-zushi into a square.square. 11. Cut the maki-zushi in half with a very sharp11. Cut the maki-zushi in half with a very sharp knife.knife.
  11. 11. 12. Place them together and cut them12. Place them together and cut them into 6 pieces.into 6 pieces. 13. Done!13. Done!
  12. 12. Why sushi is a Heatly food?Why sushi is a Heatly food?  Sushi tends to be low in fat, cholesterol,Sushi tends to be low in fat, cholesterol, and calories, the fresh vegetables inand calories, the fresh vegetables in most sushi also have essenial vitaminsmost sushi also have essenial vitamins and minerals. The seaweeds wrappingand minerals. The seaweeds wrapping for these rolls is rich in micronitrientsfor these rolls is rich in micronitrients and phytochemicals.and phytochemicals.

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