Sushi
By Aya Okumura, The British International School Abu Dhabi
Ingredients
Method
• ushi rice
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• ori sheet
N
• illings
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1. Place the nori sheet on top of a bamboo mat.
2.
Then take a handful or half a cup of sushi rice and spread it onto the nori
sheet. Remember to leave some space at the top of the nori sheet, so when
you roll it it will stick to the nori sheet.
3. ut any vegetable you like and place it at the bottom of your nori sheet.
C
4.
Roll the bottom edge of the bamboo mat over the rice, nori and the fillings,
shaping it into a rectangular shape. Be sure all the fillings are inside.
I chose sushi for
my recipe because it’s
my family’s favourite. It
was very popular at the
International Buffet at
BISAD too! I enjoy
making them a lot.
5. ull the mat back and put it over the roll again and press more firmly
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this time.
6. emove the roll from the bamboo mat. Place the mat over it and give it
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a last press.
7. on’t worry if you cannot find wasabi, Japanese pickled ginger and a serving
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platter. Please do not worry because wasabi and pickled ginger are very spicy.
You could use a plate instead of a serving platter.
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