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Oct. 22, 2007

That’s how the sushi rolls

by Emily Hsiao, Online Managing Editor
Japan is famous for many dishes, but the best known is probably sushi. With countless possible toppings and fillings, sushi can be made to fit anyone's tastes. Popular fillings include avocado, cucumber, tuna and crab meat. If none of these options are appealing, then there are always undiscovered combinations just waiting to be tried!

Sushi

Prep time is about 1 hour. Makes about 6-7 servings.
All the materials and toppings needed to make sushi.

<i>Click to see more photos. </i> Emily Hsiao
All the materials and toppings needed to make sushi. Click to see more photos.


Kitchenware:
- rice cooker
- measuring cups
- knife
- plates
- baking tray
- bamboo mat
- rice spoon
- steam pots
- small bowls

Ingredients:
- 3 cups rice
- 3 cups water
- 1 cup vinegar
- 1/4 tsp. salt
- 1/2 tsp. sugar
- 1 packet of nori (seaweed wraps for sushi)
- 1 bowl of water
- 4 eggs cooked omelet style and cut into thin long strips
- 1/4 lb. cooked green beans
- 5 dried mushrooms cooked in soy sauce and cut into thing long strips
- 2 cups dried shredded fish (a type of seasoning)

Preparation:
1. Wash the rice and cook it using 3 cups of water in the rice cooker.
2. Boil 1 cup of vinegar in a separate pot.
3. As the vinegar heats up, slowly pour the sugar and salt in while stirring the mixture, creating a vinegar mixture.
4. Allow the mixture to cool.
5. Once the rice is ready, pour the vinegar mixture into the rice and mix the rice so the mixture is evenly distributed.
6. Use the rice spoon to scoop out the rice and spread it on the baking tray, allowing it to dry and cool.
7. Once the rice has cooled, spread a piece of nori onto the bamboo mat, placing the mat so that the bamboo sticks are horizontal.
8. Spread some rice onto the nori, leaving 1/8 of the bottom of the nori clean and 3/8s of the top of the nori clean. Be sure the rice is spread out evenly and that the top is flat.
9. Align a strip of egg, a few strips of mushroom, a few green beans and some dried shredded fish along the middle of the rice, from left to right.
10. Starting from the bottom of the nori, roll the bamboo mat inward until there is a centimeter of nori left at the top unrolled. Make sure that the fillings and rice have not squeezed out.
11. Spread a tiny bit of water along the final centimeter of nori from left to right.
12. Finish rolling the sushi and be sure the nori sticks. If not, add more not.
13. Cut the sushi roll into slices and enjoy!



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