Preparing Maki Style Sushi

1. Preparing Maki Style Sushi TECHNICAL WRITING 271 INSTRUCTOR: CYNTHIA TIMMINS PREPARED BY: David Fujiki Ventura George Harris Jolita Jakucionyte

2. Equipment • Bamboo rolling mat (Makisu) • Wooden spoon or spatula • Cutting board • Large wooden or glass bowl • Measuring cup • Electric fan • Rice cooker • Kitchen towel • Very Sharp Knife

3. Ingredients • Three cups medium grain rice • Three and one fourth cups of water • One Third cup rice vinegar • Two tablespoons sugar • Two teaspoon salt • Nori Seaweed sheets • Powdered Wasabi (Japanese horseradish) • Gari (pickled, thinly sliced ginger) • Soy sauce (brewed Japanese like Kikoman) • One Japanese (seedless) cucumber • One ripe avocado • Package of imitation crab sticks • Lemon juice

4. Six Easy Steps • Cooking Rice • Preparing Vinegar • Preparing Fillings • Adding Vinegar to Rice • Assembling Roll • Cutting and Presentation

5. Cooking the Rice • Rinse 3 cups of rice in water till water is not cloudy • Put rice in rice cooker with 3 ½ cups water and start cooker • Put hot cooked rice into bowl

6. Preparing The Vinegar • Pour 1/3 cup of rice vinegar into small pot • Under low heat add sugar and salt till dissolved

7. Preparing the Filling • Peel and slice the cucumber lengthwise into ½ inch strips • Half avocado, remove pit, peel and slice into ½ inch strips then sprinkle with lemon juice to prevent browning • Unpack crab sticks then pull each one into halves

8. Adding Vinegar to Rice • Remove rice from rice cooker • Place cooked rice into bowl • Turn on fan and adjust so that it blows over rice • Using wooden spoon, gradually fold about half of the sushi vinegar into rice reserving the remaining amount • Keep folding until rice is no longer hot to touch • Turn off the fan

9. Assembling the Rolls • Lay out bamboo rolling mat onto towel • Place one sheet of Nori paper with long side along axis you will roll • Keeping wooden spoon moist with vinegar solution spread about one cup rice onto Nori sheet, leaving about one inch uncovered at far end (should be about ¼ inch thick) • Apply some of the vinegar mixture to the uncovered end of the • Place strips of filling lengthwise onto rice about 1 1/2 inch from end closest to you • Roll bamboo mat over evenly, trapping the filling, then lift up on mat slightly while still rolling until you reach the far end with the uncovered Nori. • Lift up on the mat and allow the moistened end of the Nori to come into contact with the roll, and then allow the mat to cover the seam. • Form a round cylinder by squeezing the roll gently but firmly • Unroll the mat and put Maki Roll onto a plate covered with another towel

11. Cutting the Maki Roll (Demonstration) • Place roll onto cutting board and moisten a very sharp knife with vinegar solution • Cut first slice about one inch from end using a slight sawing motion and not too much pressure. • End pieces can be eaten by cook :-) or placed rough end down on serving tray

12. Presenting (and Eating!) Maki Sushi • Make Wasabi by added water to powder then form into a ball • Artfully arrange Maki rolls on plate (but never four, it is bad luck) with Gari and a small ball of Wasabi • Serve with a small plate of soy sauce and good hot green tea • Eat each piece of Sushi with one bite, that is the polite way いただきます (Ita-daki-Mas!)

13. Music Credits • Omotai Hiroshima, Between Black & White (1999, Classics/Windham) • Another Place, DreamsHiroshima, Another Place (1985, Sony Music Entertainment) • One WorldHiroshima, L.A. (1994, Quest Label)

14. Questions?