1. 寿司 Sushi 1. 寿司的历史 The History of sushi 2. 寿司的种类 The Types of Sushi 3. 寿司的制作方法 The Ways to Make Sushi 4. 寿司制作视频 Sushi Making Video By Mrs. Ping Yuan 袁老师

2. Vocabulary 生词  寿司 sushi shòu s ī  黄瓜 cucumber huáng guā  米饭 rice m ǐ fàn  紫菜 dried seaweed z ǐ cài  鱼 fish yú  三文鱼 salmon sān wén yú  牛油果 avocado niú yóu guǒ  醋 cù

3. 寿司 sushi

4. 黄瓜 cucumber

5. 紫菜

6. 米饭 rice

7. 三文鱼 salmon

8. 寿司竹卷 sushi mat

9. 醋 vinergar

10. 牛油果

11. （一）寿司的历史 The History of Sushi(1) The origin of sushi is believed to have been during the second century A.D. in Southeast Asia because of the need to keep meat fresh without refrigeration. They would cure meat and fish and wrap it in rice to preserve its freshness. It was then left to ferment for several months. If the meat and fish were treated this way, it could be preserved for several months longer than being cured alone. Eventually, when enough time had passed, they would discard the rice and eat the cured insides.

12. 寿司的历史 The History of Sushi(2)  The idea eventually spread through China and then to Japan, where fish is a food staple. The Japanese would ferment their cured-fish-and-rice sushi with Japanese rice wine, or sake.  About ten centuries later, people started adding vinegar to their sushi to aid in the fermentation process. This way, they didn't have to wait so many months for the sushi to be ready.

13. 寿司的历史 The History of Sushi(3)  n the 1820's, chefs started using raw fish in their sushi, known as Edo-style sushi. This is the style you will find in most sushi restaurants.  Nearly 100 years later, when Tokyo was dominated by food service stalls, vendors invented nigiri-sushi, or raw fish placed atop shaped rice. This type of sushi is sometimes referred to as "hand sushi" because of its portability.

14. 寿司的历史 The History of Sushi(4)  After World War II, the use of street stalls to sell fish decreased in favor of more sanitary indoor conditions, but the nigiri-style remained.  In the past 20 years, as sushi is being recognized as a healthy alternative, sushi restaurants have flourished in the United States. Rolls like the California Roll, which is made with cucumber instead of fish, were introduced to Westerners who might be weary of the idea of sushi.  Today, thanks to mass production and globalization, sushi is a common meal in many parts of the world.

15. （二 ）寿司的种类 The Types of Sushi  Ever wanted to order sushi... but you weren't sure what to order? Well, it's not that hard!  Rice is the basis for much of sushi -- a special short- grain variety of rice is seasoned with a mix of rice vinegar, salt and sugar, called awase-zu. The rice mixture is called shari. Shari is the basis of the different types of sushi, listed below.

17. 寿司的种类 The Types of Sushi （ 1 ）  1 ） akizushi is sushi rolled up using a bamboo mat. It is typically wrapped in nori (dried seaweed), but sometimes in a thin egg omelette, soy paper or thinly sliced cucumber. The sushi is cut into six or eight pieces. Maki rolls are easier to eat with the fingers. Fillings include cucumber, carrot, avocado, tuna, salmon, crab, etc. The next three types of sushi listed are all Makizushi. 2) Futomaki is about 2 inches in diameter and has two or more fillings of raw vegetable and cooked or raw fish with nori on the outside. 3) Uramaki has two or more fillings, with the dried seaweed on the inside with the rice on the outside. Uramaki was developed in the United States at a time when Americans didn't like to see the seaweed. 4) Temaki is a large cone of nori filled with ingredients spilling out of one end. Temaki is best eaten with your hands as soon as it is made, since the nori gets soggy quickly.

18. 寿司的种类 The Types of Sushi （ 2 ）  5) Nigiri is hand-formed sushi using a mound of rice topped with a slice of fish or seafood, called theneta. Typically the sushi chef will put a dab of wasabi in between the rice and fish, so no additional wasabi is needed. Nigiri is traditionally eaten with the fingers. Only the fish side should be dipped into soy sauce. Special tip... don't mix wasabi into the soy sauce when eating nigiri. 6) Sashimi is sliced raw fish served without rice. Sashimi should be eaten with chopsticks. Wasabi can be mixed into the soy sauce. 7) Chirashi is "scattered sushi" is a bowl of rice topped with sashimi and vegetable garnishes.  One more thing- Tempura means fried. So if you see something like "Shrimp Tempura", just know that means fried shrimp!

20. （寿司卷） Know Your Favorite Rolls!  Variations in sushi really began with the creation of the California Roll. With the popularity of sushi soaring worldwide, sushi creations geared to the western palate are becoming more common. Frequently these menu items are made with either brown or black rice, which appears in the more traditional Japanese cuisine as well. The names of these sushi dishes can vary, but the world has embraced sushi and adapted it. Western-style sushi is available on menus around the world.

21. 寿司卷 Sushi rolls  Sushi rolls are the most popular form and these rolls might include a variety of vegetables like chopped scallions, cucumber and avocado. Besides regular rolls, popular sushi includes the Rock and Roll — an inside- out roll with barbecued freshwater eel and avocado inside and rice with toasted sesame seeds on the outside. The inside-out roll allows for draping the sashimi on top of the entire roll. With a Tempura Roll, an entire roll is battered and fried tempura style.

22. The most popular sushi rolls are:  Alaska Roll  A variant of the California Roll with raw salmon inside or layered on the outside  B.C. Roll  Contains grilled salmon skin, cucumber, sweet sauce; sometimes with roe  California Roll  Consists of avocado, crab or imitation crab meat, cucumber and tobiko, often made with rice on the outside and nori on the inside  Dynamite Roll  Includes yellowtail and/or prawn tempura, with fillings such as bean sprouts, carrots, avocado, cucumber, chili and spicy mayonnaise  Hawaiian Roll  Contains shoyu tuna (canned), tamago, kamaboko, and the distinctive red and green hana ebi (shrimp powder)

23.  Philadelphia Roll  Consists of either raw or smoked salmon, cream cheese, cucumber, avocado and onion  Rainbow Roll  A Rainbow Roll is a California Roll with six or seven types of sashimi: yellow tail, tuna, salmon, snapper, white fish, eel, and so on. Avocado is wrapped around the fish.  Seattle Roll  Cucumber, avocado and raw and smoked salmon  Spider Roll  Includes fried soft-shell crab and fillings like cucumber, sprouts or lettuce, roe, avocado and sometimes spicy mayonnaise  Tampa Roll  Made with fried grouper, onion and mayonnaise  The most valued sushi ingredient is toro, the fatty cut of the fish. Most traditional sushi will be completely raw, and the most widely- used fish include tuna, yellowtail, snapper, mackerel, and salmon. Kani kama (imitation crab) is commonly substituted for real crab, most notably in the wildly popular California Roll.

24. 寿司制作视频  1http://www.youtube.com/watch?v=K729GqTf2pk 1http://www.youtube.com/watch?v=K729GqTf2pk  http://www.youtube.com/watch?v=_hiPkag4DmY http://www.youtube.com/watch?v=_hiPkag4DmY  2. How To Make Alaskan Sushi Rolls 2.  http://www.youtube.com/watch?v=lLYX02TWdH4 http://www.youtube.com/watch?v=lLYX02TWdH4  3.. AMAZING SUSHI MAKING.  http://www.youtube.com/watch?v=xs9CSOmt3P0 http://www.youtube.com/watch?v=xs9CSOmt3P0

25. Sushi-making Tools  Making sushi is much easier if you have the right tools. Here's what you need:  Rice cooker A cooker makes rice consistently each time and allows you to cook the rice without constantly watching or stirring, providing time to prep the other ingredients. It's hard to make good sushi rice in a sauce pan.  Sushi-grade knives It is very important to have a good, sharp knife for cutting your fish, vegetables and sushi rolls. Common knives used to make sushi include:  — A chef's knife with a heavy, curved blade

26. Sushi-making Tools  A fish knife that has a very sharp, long slim blade for slicing fish and cutting sushi rolls. The longer blade allows you to slice fish without running out of blade length, preventing a sawing motion which can smash or otherwise damage your fish and sushi rolls.  — A vegetable knife for fine and quick peeling, cutting and chopping  Rice rolling mat and plastic wrap to keep rice from sticking to it, and prevent it from being washed frequently to prevent frequent replacements.  Large bowl for mixing and cutting sushi rice, preferably wood.

27. Sushi-making Tools  Rice paddle or wooden spoon for "cutting" sushi rice  Small bowls and plates for lining up ingredients and for final presentation  Cutting board  Colander or bowl for washing rice and vegetables  Dish cloths to wipe hands and utensils

28. LINE UP INGREDIENTS  With sushi, like any cooking, the best ingredients provide the best results. For great-tasting sushi, the most scrutiny should be given to your rice and fish. Sushi-grade fish is fairly pricey, but use the proper grade for safety and taste. Get to know your local fish suppliers.

29. FISH AND SEAFOOD  hese are the qualities to look for when buying sushi- grade fish:  Bright-colored fish (dull or really dark or brown fish means fish is beginning to oxidize.  Fish that doesn't smell A strong smell indicates the fish is old.  Fish that's smooth and firm to the touch, not slimy.  Fillets instead of steaks. Fillets are a better shape for slicing sushi.

30. SUSHI RICE  Use only short-grained sushi rice. It's starchy and absorbent, which makes it sticky. Jasmine, Basmati or other long-grained varieties aren't suitably absorbent, and are too dry and hard.  Look for "sushi rice" on the label of rice packaging, ask your supermarket which brands are best for sushi rice, or visit a local Asian market for the good selection. Well- known brands include: Kokuho Rose, Nashiki, Koshihikari.

31. OTHER SUSHI INGREDIENTS  Many of these items can be found in standard grocery stores. Most can be found in Asian food stores.  Nori seaweed wrap.  Wasabi Japanese horseradish commonly comes in either powder or paste form. Fresh wasabi root is hard to find.  Mirin sweet rice wine.  Japanese rice wine essential to the taste of sushi rice. It also has anti-bacterial properties and serves as a preservative.  Kewpie Japanese mayonnaise.

32. OTHER SUSHI INGREDIENTS  Pickled ginger to cleanse the palate, usually served in the corner of a sushi tray.  Soy sauce dark soy sauce is used both as an ingredient and as dipping sauce.  Crab meat real or imitation.  Toasted sesame seeds Inside-out rolls are often rolled in these.  Kombu a kelp seaweed used to flavor sushi rice during cooking.  Vegetables carrots, cucumber, avocado, shitake mushrooms, daikon radishes.

33.  For simplicity: to make sushi, we need basically the follwoing:  short-grained sushi rice- a special short-grain variety of rice seasoned with a mix of rice vinegar, salt and sugar, called awase- zu.  bamboo mat  nori (dried seaweed)  Fillings include cucumber, carrot, avocado, tuna, salmon, crab, pickled ginger, etc  (The inside-out roll allows for draping the sashimi on top of the entire roll)

34. More about Rice and Nori  Sushi rice is prepared with a short-grained Japanese rice known for its sticky consistency. If not available, short-grain brown rice or wild rice is sometimes substituted. The black seaweed wrappers are called nori. Nori is a type of algae traditionally cultivated in the harbours of Japan. Today this commercial product is farmed, processed and toasted, and sold in sheets. Higher quality nori is thick, smooth, without any holes and a glossy dark green in color. By itself, nori is an edible snack available with salt or flavored lightly with a teriyaki sauce.

35. 谢谢 xiè xiè