Sushi was an Amazement

When I first heard we were making sushi, I was worried, unsure, and nervous as to what the results and procedure would be like. The sushi I’ve seen in restaurants or at grocery stores seemed nearly impossible to produce. The complexity and caliber at which the sushi appeared to be at seemed unreachable. In addition to just the appearance, what the sushi was composed of was also surprising. Since I had no prior relation with sushi, I assumed there were all sorts of Japanese fish, spices, and sauces that I had never dealt with before that needed to be added. However, I was wrong when I discovered that there was no typical sushi and that in reality, there aren’t limits to what you put in sushi. In our sushi, my group and I included rice, carrots, smoked salmon, cucumbers, and breadcrumbs. These ingredients were rather unique, but Ricky Ruot, the informal taste tester, complimented our group and said ours was his favorite. When everything was all finished, and the rolls were cut, I was shocked to see that our product looked rather similar to what is sold at restaurants. I was expecting a modified version of sushi in the sense that it would be less professional. Overall, I was pleased with our outcome and was surprised when I found out that the procedure was relatively quick and easy. -Matthew M.