Nippon club president Yu Nagai said the type of sushi made was Temaki, or “hand rolled.” She said this style involved rolling the ingredients into a cylinder, leaving one end open and the other closed. However, some students either cut up the sushi into pieces or left the rice on the outside instead, depending on their own tastes.
TOP: Anthony Xiong cuts his sushi. RIGHT: A student helps prepare the rice. The ingredients, including rice, seaweed, cucumber and imitation crab meat were used to better fit an American taste. ABOVE: Ingredients like spicy mayo, soy sauce and wasabi could be used to add flavor.
Photos by: Alex Vargo | The Advance-Titan
