Title: How to Roll Sushi
Purpose: To inform my audience on how sushi is rolled and that not all sushi is raw.
a. How many of you like sushi? (agree with the people who do not raise their hand because I myself do not like sushi) Tell them I am a part time sushi Chef. b. Tell the class what sushi is. Sushi is cooked rice with a vinegar-based sauce that is rolled and cut into bite size pieces and topped with raw or cooked fish and in some cases in America, meats (Dietz). Sushi can also be formed into a roll with fish, egg, or veggies and wrapped in seaweed. c. I am going to talk about how to roll sushi and the different types of sushi. Transition – ok, lets talk about how to roll sushi first.
a. Main Point: the process on how to make sushi.
* Prepare your sushi rice
* take 10 cups of short grain rice and wash.
* Mix in sauce and let cool at room temp. Cover.
* Roll the sushi
* talk about nori (roasted seaweed) and soy paper
* talk about different types of rolls (maki, sashimi, nigiri) and how to roll them. (Hand rolled & Mat rolled) (Dietz) * talk about different fishes that go in sushi and the variety of rolls there are. Emphasize: not all sushi is raw! Mention some rolls to people who stay away from sushi. * Cut & Plating
* Sushi is not just about taste but also about looks.
* Mention sushi knife, prices of sushi.
* Explain how much practice must be put into cutting straight and even. * Talk about different sauces and toppings that can go on certain rolls. * Talk about wasabi, ginger, and soy sauce.
a. Restate my main point and mention where I work, facts
A 325 kg Bluefin tuna was sold for $83,500 in Tokyo, Japan. 2,400 servings, $75 a serving, made $180,000 (Urmann)
Longest sushi roll ever – 3,281 feet. Cucumber roll – Yoshii, Japan b. Any...