1 1 2 Since we taught the students from Budding Artists Fund Japan to make popiah, we decided to teach our students to make sushi as part of the exchange. Keeping to simple pre-cooked food we made some tasty futomakis...oishi! Made by the students of Little Arts Academy's Visual Arts Discovery Programme who were taught by volunteers from Temasek Polytechnic Business School's students from Diploma in Culinary & Catering Management. Chefs: Alethea, Sephine and Bei Jia Ingredients 300g Sushi Rice 20pcs Seaweed (for sushi) Toppings: Crabmeat sticks (1pkt) 1 X Cucumber 2cans Tuna Instructions 1. After washing and soaking Japanese rice, cook and let it steam. Add sushi vinegar to taste. 2. Cut the cucumber and crabmeat sticks into matchstick slices. Peel and slice. 3. Place the shiny side of the nori facing down on the bamboo mat. 4. Dip your hands in water and shake them. Grab a ball of sushi rice (about 1 1/4 cup) and press it evenly over 1/3 of the sheet of nori leaving the rest of the nori free. 5. Evenly spread out the cucumber and crab in the middle of the rice.You can add tuna if you like at this point. 6. Lift the sushi mat by placing your thumbs underneath the mat. Grasp the ingredients with your remaining fingers to keep everything in its place. 7. Bring the mat forward until it touches the edge of the ingredients. Gently squeeze and form the roll using both hands. 8. Slowly unroll the mat and roll the nori completely using the mat to roll the sushi into itself. Let your roll rest for about a minute. 9. Moisten a very sharp knife and cut the roll into even pieces. Serve on an attractive plate with a bit of pickled ginger and wasabi. 0 0 Singapore 2009-02-03T16:33:04Z 0 83 false 241 1 0.0 0.0 0 0 2010-03-11T19:45:59Z false 14 10