Turning off the rice cookers, Celeste then busied herself by taking the sushi rice out and dividing it up into bowls that she placed at each work station with a clean tea towel over each bowl to absorb the steam and allow the rice to cool down slowly. She then placed bottles of rice vinegar, sugar and salt along with sheets of seaweed, wasabi, soy sauce, pickled ginger, and the bamboo mats used for rolling.
When the students finally began to file in, Celeste would bring out the fish - among them salmon, tuna and shrimp - that they would be using along with cucumber, radish, avocado and a few other assorted vegetables that could be used in the sushi rolls themselves.
(The thread is open to all. There is no posting order, feel free to jump in at any time.)
When the students finally began to file in, Celeste would bring out the fish - among them salmon, tuna and shrimp - that they would be using along with cucumber, radish, avocado and a few other assorted vegetables that could be used in the sushi rolls themselves.
(The thread is open to all. There is no posting order, feel free to jump in at any time.)