EngliSh Class EngliSh Class Lvl. 5Lvl. 5

Sushi RecipeSushi Recipe

Sushi originalyy began as a Sushi originalyy began as a way way

of food preservation in the of food preservation in the inland of China, in 4th inland of China, in 4th

century BC. century BC.

The fermentation of the rice The fermentation of the rice

prevent the fish from prevent the fish from spoiling. spoiling.

What you needWhat you need

** HandaiHandai

*Uchiwa*Uchiwa

*Makisu*Makisu

*Kitchen *Kitchen KnivesKnives

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

Soaking - Mixing the Soaking - Mixing the rice with vinegarrice with vinegar

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

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

3. Cook the rice. While the rice is cooking, combine the 3. 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 4. When the rice is done, let it stand for about 15 minutes. minutes.

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

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

(NA: (NA: Shari - Vinegared rice ball.Shari - Vinegared rice ball. ) )

How to make maki-zushiHow to make maki-zushi1.1. Set down the Makisu. Set down the Makisu.

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

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

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

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

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

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

9. Roll it up forward. 9. Roll it up forward.

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

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

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

13. Done!13. Done!

Why sushi is a Heatly food?Why sushi is a Heatly food?

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