Home Ec Sushi

This Friday in home ec we made sushi. I think our team ( Nadia, Jess, Connor, Jnaya) worked well together. We all had roles to play and we ended up with a great product.
We are learning: In Home Ec we are currently learning about food culture and how food has evolved.
How does this show my learning: We have practised making a dish which now is a favourite in our culture. Japanese cuisine has influenced our food and we are now left with great dishes such as sushi.
I am wondering: how the idea of sushi was discovered.

The first step was to prepare the rice. Each team member was given 3/4 c of seasoned rice to use. We spread the rice out on a plate for rapid cooling. 

Next we prepared the vegetables. The capsicum, cucumber, carrot and celery needed to be julienned (cut thin and long). We were also given the option of avocado to add to our sushi. We had two people peeling and washing; and two people cutting the vegetables. This was very efficient and a good way to set out rolls.

The mayo was placed onto a plate for convenience when it comes to adding to the sushi. We were also  given the option of wasabi but none of our team was interested.

When putting the sushi together we start with the rice. Lay out the rice in an even layer, covering all the nori except 2cm at the top end (for keeping together the roll).  We spent a fair while making sure this was as close to perfect as we could get it.

When laying on the vegetables, add them in lines according to the vegetable type. They need to be a few centimetres from the start of the rice.We had two people putting together and rolling the sushi, resulting in more time to get each roll as neat as possible.

To roll the sushi, use the mat and roll over. once you get to the fillings, make sure they are packed in by pushing them in with your fingers. keep rolling using the mat and wet the exposed edge of nori to keep the roll in place. Whilst the sushi was being rolled by two team members whilst the dishes not in use were washed. This was the best way to save time and keep all team members occupied. 

Finally, the sushi needed cut. It would have been difficult for the sushi to stay together if it was cut into too many small pieces, so we cut them in half and wrapped them up in grease proof paper.

The sushi turned out really well and our team worked together well.

Nutrition:

In the sushi there was 3/4 cup of rice, meaning it was 1.5 servings of carbohydrates.

There was a small serving of vegetables, maybe not quite a serving.

From the avocado and mayonase, there was a small serving of fat.

Perhaps adding some protien ( meat/tofu) and some cream cheese ( fat+dairy) would help make the sushi more nutritious.

Overall a very light lunch, perhaps adding some dairy, fruit and some trail mix/ small muffin would make the sushi a fully nutritious lunch.