怎麼做壽司英語作文

㈠ 關於壽司做法的英語作文，要六個步驟，不少於60字

How to make sushi make Things you'll need to make sushi
A bamboo mat, nori, sushi rice and fillings (fish and or vegtibles to your liking).
1. "The rough side of the nori"
Feel the nori sheet from both sides and you will find one side to be a bit smooth and the
other a little rough. The nori should lay on the rolling mat with the rough side facing upwards.
2."Getting busy with rice"
Get your hands wet, and make about a handful of rice to a ball of rice. It's
important to keep your hands wet while working with sushi rice because
it is sticky. When you work with the nori though, you should keep them
as dry as you can. That is why you should have a bowl of water (with a
bit of rice vinegar added to it) and a dry hand-towel nearby when making
sushi.
3. "The spread"
Gently put the rice ball in the middle of the nori sheet, and start spreading
it equally on the nori, creating a layer of rice covering almost the
entire sheet except the upper margin of about 2 cm that should be kept
uncovered. Later on, the margins need to be empty of rice in order to
close to sushi roll properly. Be careful not to compress the rice, but
merely spread it over the nori.
4."Can you fill this?"
Now it's time to place a slice of fish (preferably no more than one) on
the edge of the nori, along with 1-3 pre-cut slices of vegetables
(carrot, cucumber, green onion, asparagus, and so on... allow yourself
to get wild on this matter).
5."Commence the rolling sequence"
Using the closer edge of the rolling mat, close on the filling with the nori making a
rectangular shaped hill and tighten it from above.
6."continue the rolling sequence"
Move forward, continue rolling in the rectangular hill steps, keeping it tight with every move
until you reach the end of the nori. Put pressure on the roll from all
three sides at all time, especially on stops to allow it to roll tightly.
7."And....cut and eat it!"
Use a wet, sharp knife to cut the roll in to little sushi units. 6-8 units per roll - that's your call.

㈡ 請用英文描述壽司做法

把紫菜平鋪在簾子上，待米飯熟後稍微晾五分鍾放入一小勺芝麻，1勺壽司醋一小勺香油，小量鹽拌勻，將米飯均勻鋪在紫菜上.然後將梅乾和其他材料放在飯上，抓住靠你的那邊的簾壓著卷紫菜和飯，把簾拿起一點推著卷，最後再用簾把卷都包上，用力捍一下就行，然後用刀，抹些水切成段就好啦

The laver tile the curtain on, wait for rice cooked slightly liang five minutes in a small spoon sesame, 1 spoon sushi a small spoon sesame oil, vinegar, salt. Mix well small shop in laver on rice evenly. Then put prunes and other materials on meals, seize on your side of the shade pressure volume laver and rice, the shade picked up a little push roll, final reoccupy shade the roll all packets, forcibly rapids once line, then use knife, wipe some water cut into sections ok

㈢ 如何做壽司，英文.......

你要的壽司方面的英語內容，我只找到了這兩篇（轉帖），單詞、句式不復雜，你應該看得懂，希望對你有幫助。

壽司簡介：
Sushi (壽司, Sushi?) is a kind of food. Sushi comes from Japan, and has a long history. It's a popular dish in America, the UK, and many other countries.

Sushi is made with rice. All types of sushi have some kind of rice. The rice is mixed with vinegar. There are other things in it like vegetables and raw fish called "neta". Some sushi is wrapped in seaweed (sometimes called "nori"), some is not. Some kinds of fish are safe to eat raw, and do not make people ill.

There are different kinds of sushi. Nigiri sushi is made with fish or vegetables that are put on top of sushi rice. Maki sushi is made with fish or vegetables rolled up inside rice.

Sushi can be eaten with hands or chopsticks. Soy sauce, wasabi, gari (sweet, pickled ginger), and other toppings are often put on sushi.

In Japan, sushi is sometimes sold in 「conveyor-belt shops」, where plates of sushi are put on a moving belt which passes by the customers. People freely take the sushi they want as it passes. The color of the plate shows the price of the sushi. At some shops, any plate is 100 yen.

壽司歷史：
Main article: History of sushi

Sushi by Hiroshige in Edo periodThe traditional form of sushi is fermented fish and rice, preserved with salt in a process that has been traced to Southeast Asia, where it remains popular today[citation needed]. The term sushi comes from an archaic grammatical form no longer used in other contexts; literally, "sushi" means "it's sour",[2] a reflection of its historic fermented roots.

The science behind the fermentation of fish packed in rice is that the vinegar proced from fermenting rice breaks the fish down into amino acids. This results in one of the five basic tastes, called umami in Japanese.[3] The oldest form of sushi in Japan, Narezushi still very closely resembles this process. In Japan, Narezushi evolved into Oshizushi and ultimately Edomae nigirizushi, which is what the world today knows as "sushi."

Contemporary Japanese sushi has little resemblance to the traditional lacto-fermented rice dish. Originally, when the fermented fish was taken out of the rice, only the fish was consumed and the fermented rice was discarded. The strong-tasting and -smelling funazushi, a kind of narezushi made near Lake Biwa in Japan, resembles the traditional fermented dish. Beginning in the Muromachi period (AD 1336–1573) of Japan, vinegar was added to the mixture for better taste and preservation. The vinegar accentuated the rice's sourness, and was known to increase its life span, allowing the fermentation process to be shortened and eventually abandoned. In the following centuries, sushi in Osaka evolved into oshi-zushi. The seafood and rice were pressed using wooden (usually bamboo) molds. By the mid 18th century, this form of sushi had reached Edo (contemporary Tokyo).[4]

The contemporary version, internationally known as "sushi," was invented by Hanaya Yohei (華屋與兵衛; 1799–1858) at the end of Edo period in Edo. The sushi invented by Hanaya was an early form of fast food that was not fermented (therefore prepared quickly) and could be eaten with one's hands roadside or in a theatre.[4] Originally, this sushi was known as Edomae zushi, because it used freshly caught fish in the Edo-mae (Edo Bay or Tokyo Bay). Though the fish used in modern sushi no longer usually comes from Tokyo Bay, it is still formally known as Edomae nigirizushi.

㈣ 關於製作壽司的英語作文，70詞，拜託啦，必採納！

匿名
推薦答案
Source: Simple English Wikipedia

Sushi (壽司, Sushi?) is a kind of food. Sushi comes from Japan, and has a long history. It's a popular dish in America, the UK, and many other countries.

Sushi is made with rice. All types of sushi have some kind of rice. The rice is mixed with vinegar. There are other things in it like vegetables and raw fish called "neta". Some sushi is wrapped in seaweed (sometimes called "nori"), some is not. Some kinds of fish are safe to eat raw, and do not make people ill.

There are different kinds of sushi. Nigiri sushi is made with fish or vegetables that are put on top of sushi rice. Maki sushi is made with fish or vegetables rolled up inside rice.

Sushi can be eaten with hands or chopsticks. Soy sauce, wasabi, gari (sweet, pickled ginger), and other toppings are often put on sushi.

In Japan, sushi is sometimes sold in 「conveyor-belt shops」, where plates of sushi are put on a moving belt which passes by the customers. People freely take the sushi they want as it passes. The color of the plate shows the price of the sushi. At some shops, any plate is 100 yen

㈤ 壽司怎麼做用英文寫5步奏簡單的

1. Cook your rice in your rice cooker. Most packages of nori have instructions for seasoning. Chop and prepare your vegetables and fish.

2. Put the nori on the bamboo mat shiny side down. Remove the rice from the rice cooker and put it into a bowl.

3. Add seasoned rice vinegar to moisten the rice (but not too wet). Wet your hands, then spread the rice on the nori leaving about an inch of nori without rice at the top.

4. With your thumb make a line in the middle of rice. Fill in the gap with your chosen ingredients.

5. Roll the sushi with the bamboo mat. Wet your knife then cut the roll into the desired size.

㈥ 英語作文:邀請朋友去你家做壽司。

這個是不是要寫成Email的形式啊？我先按照這個寫了哈，如果格式不對，還煩請樓主略作修改。
Dear Tom：
Thank you for inviting me to your home for the party. I had a really wonderful night.
My parents are going out this weekend. So I think we can do something in my house. You said you liked sushi very much. How about making sushi together? That must be very interesting. If you do agree to come, we'll go shopping in the morning and make sushi at noon. In the afternoon, we can go to see a movie. I would also like to invite Jim and Mary. I really hope that you can come.
I look forward to your reply.
Yours,
XX
希望回答能夠對您有所幫助，祝您天天開心！
望採納~~

㈦ 壽司的作文英文 帶翻譯5句話

how to make sushi 怎樣做壽司
First,you must know what need to make sushi.首先你必須知道你需要什麼材料來做壽司.you need two vegetables such as cucumber or carrot,你需要兩種蔬菜比如黃瓜或紅蘿卜.Sauce,rice and rice vinegar.醬,米飯和米醋.for best results,use only Japanese rice vinegar.為了製作出效果最好的壽司,最好選用日本米醋.and a thin sheet of seaweed.還有薄薄的紫菜片.you aslo need a bamboo Mat and sharp knifen你還需要一個小竹簾和一把鋒利的刀.
Next,Rolling and Cutting the Sushi.下一步,卷和切壽司.Place seaweed down on the bamboo mat.把紫菜片放在竹簾里,grab the cooked rice and spread it onto the seaweed.把米飯分布在紫菜里.Line up your ingredients in the middle of the seaweed.把蔬菜橫著放在紫菜中間.
After that.holding the closest edge of the bamboo mat,roll the sushi.抓著竹簾從最邊上開始卷壽司.tighten the roll as you go.卷緊一些,move your full roll to a cutting board.把卷好的壽司轉移到菜板.Slice it first down the middle.從中間開始切.from there you can cut it into sixths or eighths,whichever you prefer.你可以根據喜好切成六或八段

㈧ 跪求製作壽司的英語作文。ps：是 製作 壽司，本人初二。

In order to make a fine japanese sushi roll (or nigiri) you don't need to go through five years of fish cutting studies in Japan, neither you need anyone telling you that your first time ever sushi looks more like a sea cucumber in rush hour out of the water.
What you do need is some goodwill and of course a good guide to help you through those rough times.

How to make sushi
1. "The rough side of the nori"
Feel the nori sheet from both sides and you will find one side to be a bit smooth and the other a little rough. The nori should lay on the rolling mat with the rough side facing upwards.

2."Getting busy with rice"
Get your hands wet, and make about a handful of rice to a ball of rice. It's important to keep your hands wet while working with sushi rice because it is sticky. When you work with the nori though, you should keep them as dry as you.

3. "The spread"
Gently put the rice ball in the middle of the nori sheet, and start spreading it equally on the nori, creating a layer of rice covering almost the entire sheet except the upper margin of about 2 cm that should be kept uncovered. Later on, the margins need to be empty of rice in order to close to sushi roll properly.

4."Can you fill this?"
Now it's time to place a slice of fish (preferably no more than one) on the edge of the nori, along with 1-3 pre-cut slices of vegetables (carrot, cucumber, green onion, asparagus, and so on... allow yourself to get wild on this matter).

5."Commence the rolling sequence"
Using the closer edge of the rolling mat, close on the filling with the nori making a rectangular shaped hill and tighten it from above.

6."continue the rolling sequence"
Move forward, continue rolling in the rectangular hill steps, keeping it tight with every move until you reach the end of the nori. Put pressure on the roll from all three sides at all time, especially on stops to allow it to roll tightly.

7."cutting sushi!"
Use a wet, sharp knife to cut the roll in to little sushi units. 6-8 units per roll - that's your call.

㈨ 如何做壽司英語作文7niangji

How to make sushi make Things you'll need to make sushi
A bamboo mat,nori,sushi rice and fillings (fish and or vegtibles to your liking).
1."The rough side of the nori"
Feel the nori sheet from both sides and you will find one side to be a bit smooth and the
other a little rough.The nori should lay on the rolling mat with the rough side facing upwards.
2."Getting busy with rice"
Get your hands wet,and make about a handful of rice to a ball of rice.It's
important to keep your hands wet while working with sushi rice because
it is sticky.When you work with the nori though,you should keep them
as dry as you can.That is why you should have a bowl of water (with a
bit of rice vinegar added to it) and a dry hand-towel nearby when making
sushi.

㈩ 壽司的英語作文

Main article: History of sushi

Sushi by Hiroshige in Edo periodThe traditional form of sushi is fermented fish and rice, preserved with salt in a process that has been traced to Southeast Asia, where it remains popular today[citation needed]. The term sushi comes from an archaic grammatical form no longer used in other contexts; literally, "sushi" means "it's sour",[2] a reflection of its historic fermented roots.

The science behind the fermentation of fish packed in rice is that the vinegar proced from fermenting rice breaks the fish down into amino acids. This results in one of the five basic tastes, called umami in Japanese.[3] The oldest form of sushi in Japan, Narezushi still very closely resembles this process. In Japan, Narezushi evolved into Oshizushi and ultimately Edomae nigirizushi, which is what the world today knows as "sushi."

Contemporary Japanese sushi has little resemblance to the traditional lacto-fermented rice dish. Originally, when the fermented fish was taken out of the rice, only the fish was consumed and the fermented rice was discarded. The strong-tasting and -smelling funazushi, a kind of narezushi made near Lake Biwa in Japan, resembles the traditional fermented dish. Beginning in the Muromachi period (AD 1336–1573) of Japan, vinegar was added to the mixture for better taste and preservation. The vinegar accentuated the rice's sourness, and was known to increase its life span, allowing the fermentation process to be shortened and eventually abandoned. In the following centuries, sushi in Osaka evolved into oshi-zushi. The seafood and rice were pressed using wooden (usually bamboo) molds. By the mid 18th century, this form of sushi had reached Edo (contemporary Tokyo).[4]

The contemporary version, internationally known as "sushi," was invented by Hanaya Yohei (華屋與兵衛; 1799–1858) at the end of Edo period in Edo. The sushi invented by Hanaya was an early form of fast food that was not fermented (therefore prepared quickly) and could be eaten with one's hands roadside or in a theatre.[4] Originally, this sushi was known as Edomae zushi, because it used freshly caught fish in the Edo-mae (Edo Bay or Tokyo Bay). Though the fish used in modern sushi no longer usually comes from Tokyo Bay, it is still formally known as Edomae nigirizushi.