Yummy sushi proudly made by room 8

For feeding a class of 30
Gluten free.
I bag of sushi rice $3.69
Chicken breast $4.00
Tuna $1.89
Mayonnaise $0.50
Carrot $0.50
Cucumber $2.00
Nori $2.95 a pack of 10 we used 12 so $3.54

We made our own teriyaki sauce but shop bought works well too.
60g sugar we halved the recipe to reduce the sugar content, $0.10
4 tbsp light soy $ 0.20
4 tbsp dark soy $0.20
2 tbsp sake $0.20
Place the sugar  and the light soy in a small pan over a light hear and stir until sugar has dissolved. Simmer for 5 mins until thick, add the sake and dark soy sauce and allow to cool.

Wash the sushi rice in cold water until it runs clear.
For every cup of rice used add 1.5 cups of water to the pan.
Bring to a boil and simmer for around 15. -20mins taste to see if soft.
Put the cooked rice in a bowl to cool.

Sushi seasoning optional
4 tbsp rice vinegar $0.10
2 tsp sugar $0.05
1/4 tsp salt $0.05
Place ingredients in a microwaveable bowl and heat until dissolved
When rice is cool add a few tbsp of this until it feels sticky, extra can be used to seal the nori ends when rolled.

We oven baked the chicken and then shredded it into smaller pieces, this was then mixed with the teriyaki sauce.
The tuna was mixed with mayonnaise.
The children cut the carrot and cucumber into matchsticks.

To assemble
Nori was placed on the work top. Rice is placed on the nori leaving a few cm at the top for joining, cover the other areas.
Place the veg along the bottom, cover this with the filling of your choice.
Roll the sushi and chill for 10 mins.
Cut into around 6-8 pieces.

Total costing
Sushi seasoning $0.20
Teriyaki  sauce $0.70
Sushi ingredient $16.12
Total cost$17.02
We got 72 pieces of sushi from this so it works out at $0.24 a piece.
Depending on age 3-4 pieces would work well for lunch.
3 pieces $0.70
4 pieces $0.94

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