Posted February 10, 2010
This week, the seventh graders continued to hone their kitchen skills by paring, peeling, slicing, and chopping various garden vegetables to create our version of maki sushi. We prepared garden radishes, daikon sprouts, carrots, sushi rice, avocado, and tamago (a traditional Japanese egg dish cooked on the griddle). These ingredients were put in bowls in the middle of a table, and students were able to pick their own ingredients and wrap them in seaweed to make a unique sushi roll.
Each student was able to create several rolls, and with practice the rolls got easier to eat.