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1. HistorySushi makes its first appearance in a 4th Chinese dictionary meaning salted fish that had been placed in cooked or steamed rice causing fermentation. (may not have been popular)

2. Japanese SushiMay not have appeared until the 9th century.

3. Nare-Zushi (Aged Sushi)A combination of cooked rice and fermented salted fish.

4. Funa A golden carp was It is assumed salted and aged. that the rice was After a time the carp was soaked to not eaten. Funa remove some salt was known to be then placed in layer prepared in of cooked rice under South East Asia. press and fermented for an additional half a year

5. Nama-Zushi (Raw Sushi)Introduced in 15th and 16th century. The fermentation only took 1 month and it is believed the rice was eaten.

6. Nama-ZushiFermentation was quickened by adding rice vinegar, then placed under pressure. Haya-ZushiRice was prepared in a 24-hour period and consumed.

7. Hako-ZushiMid-1700s a special form of sushi was developed that only required a few hours to ferment. Thinly sliced fish placed over rice in a wooden box then pressed on a board then cut into small rectangular pieces

8. Nigiri-ZushiIn 1820s a simple ball of rice, shaped in the hand with a piece of fish on top. The rice was fresh with vinegar and salt added. It was eaten immediately after preparation.

9. Maki-ZushiIn mid-1700s or earlier sushi rolled in sheets of seaweed was developed. It was pressed using a simple bamboo mat.

10. Sushi CultureIn the 1970s sushi spread to North America with California as a sort of Mecca. In fact, a now standard sushi roll is the California Roll

11. California Sushi Roll Ingredients

12. NoriSeaweed Wrap

13. Rice

14. Roe

15. Cucumber

16. SurimiImitation Crab

17. Avacado

18. How to remember the ingredient andprocess you may want to remember:Nasty Rodeo Riding Freaky Cowboys Sling Amazing RopesNori Rice Roe Flip Cucumber Surimi Avocado Roll Now, take a moment and create a mnemonic sentence to help you remember this process.

19. Preparation-

20. What does Emerging v/s Proficient Sushi look like? Emerging Sushi Proficient Sushi

21. Judgment CriteriaPresentationCraftsmanship

22. Standards Proficient Emerging Neatly rolled or packed Loosely rolled or falling Plate is clean (no stray apart. rice) Plate is messy (many Pieces are evenly spaced stray grains of rice) and balanced on plate Pieces are irregularly spaced or balanced on plate

23. Sushi End-Produce Rubric Proficient Emergent Neatly rolled or packed; Loosely rolled or fallingCraftsmanship plate is clean with no apart; pate is messy with stray grains of rice many stray grains of rice Sushi pieces are regularly Sushi pieces are Presentation spaced and evenly irregularly spaced or balanced on the plate unevenly balanced on the plate

Sushi powerpoint w embedded

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