Cherry Sensei's
Japanese Class 1 and 2
日本語のクラス一と二
Instruction 2:
Water and Rice
Instruction 1:
Seaweed and Bamboo
1. Place your bamboo/plastic sushi rolling mat on the table.
2. Feel both sides of your nori (seaweed). One side should be smooth and the other should be rough.
3. Place the rough side facing up on the sushi rolling mat.
1. Wet your hands so the rice won't stick to it (make sure to make a paper towel nearby).
2. Scoop a handful of rice (not too much).
3. Place it in the middle of the seaweed sheet.
1. Place thin cut meat/fish, and/or vegetables on one end of the sushi. -Make sure that you place these on the opposite end of the half inch that you left earliar.
-Make sure that this is also not place longways but shortways (does that make any sense?)
2. It is suggested to not put more than 3 slices of vegetables and 1 slice of your choice of meat because the sushi will be difficult to roll later on and it may easily fall apart.
1. Spread the rice evenly over the seaweed. It is suggested to wet your hands and do this so the rice doesn't stick to any utensils you may want to use.
2. Spread it evenly throughout the seaweed but leave half an inch on one side (long ways) of the seaweed.
-You will need this space empty of rice/ingredients in order to close the sushi roll properly at the end.
Instruction 4:
Top the Sushi
Instruction 3:
Spread Rice
How to make Sushi
(Class photos below!)
1. Wet your knife and cut the sushi!
-It is suggested to cut your sushi while moving the knife forward and backwards, instead of smashing the sushi with your knife (as if you're cutting a potatoe).
Instruction 6:
Cut it
1. Pull the seaweed and mat (the side that doesn't have the half inch) over the filling, making a hill, and squeeze along the roll.
-Your "hill" should be in the shape of a cylinder or rectangle.
2. Now you will just use the mat. Use the mat to continue rolling your sushi. Roll your "hill" once and squeeze as you did before (with the mat).
-Make sure you aren't rolling the mat into your sushi.
3. Continue doing this until you've reached the end (the half inch end).
4. You may now slightly wet the half inch end to close the end of your sushi roll.
Instruction 5:
Roll it
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