跪求制作寿司的英语作文ps：是制作寿司，本人初二

Inordertomakeafinejapanesesushiroll(ornigiri)youdon'tneedtogothroughfiveyearsoffishcuttingstudiesinJapan,neitheryouneedanyonetellingyouthatyourfirsttimeeversushilooksmorelikeaseacucumberinrushhouroutofthewater.

Whatyoudoneedissomegoodwillandofcourseagoodguidetohelpyouthroughthoseroughtimes.

Howtomakesushi

1.Theroughsideofthenori

Feelthenorisheetfrombothsidesandyouwillfindonesidetobeabitsmoothandtheotheralittlerough.Thenorishouldlayontherollingmatwiththeroughsidefacingupwards.

2.Gettingbusywithrice

Getyourhandswet,andmakeaboutahandfulofricetoaballofrice.It'simportanttokeepyourhandswetwhileworkingwithsushiricebecauseitissticky.Whenyouworkwiththenorithough,youshouldkeepthemasdryasyou.

3.Thespread

Gentlyputthericeballinthemiddleofthenorisheet,andstartspreadingitequallyonthenori,creatingalayerofricecoveringalmosttheentiresheetexcepttheuppermarginofabout2cmthatshouldbekeptuncovered.Lateron,themarginsneedtobeemptyofriceinordertoclosetosushirollproperly.

4.Canyoufillthis?

Nowit'stimetoplaceasliceoffish(preferablynomorethanone)ontheedgeofthenori,alongwith1-3pre-cutslicesofvegetables(carrot,cucumber,greenonion,asparagus,andsoon...allowyourselftogetwildonthismatter).

5.Commencetherollingsequence

Usingthecloseredgeoftherollingmat,closeonthefillingwiththenorimakingarectangularshapedhillandtightenitfromabove.

6.continuetherollingsequence

Moveforward,continuerollingintherectangularhillsteps,keepingittightwitheverymoveuntilyoureachtheendofthenori.Putpressureontherollfromallthreesidesatalltime,especiallyonstopstoallowittorolltightly.

7.cuttingsushi!

Useawet,sharpknifetocuttherollintolittlesushiunits.6-8unitsperroll-that'syourcall.