受(同音)司的製法....用英文答.......急.....20分

樓上這位好像是找來一篇中文的文章用網上自動翻譯化為 "英文", 由於是自動翻譯, 英文叫人看不懂
There are different styles of sushi.
Tokyo-style o-nigiri sushi
Cook the rice in an electric rice-cooker. Japanese short-grain should be used to make sushi for its glutenous property.
When the rice is done, leave it to cool for a while. Then blend in Japanese Sushi vinegar and salt to season.
Grasp a handful of rice in your hand and press it to form an elongated ball-shape. Put on your favourite toppings for each rice ball, such as raw fish slices, urchin, crab sticks, etc.
Sushi roll "Futomaki"
Prepare sushi rice as mentioned above.
You will need a Japanese sushi mat to make a sushi roll. Put a laywer of dried seaweed on the sushi mat, then a layer of sushi rice. Spread the rice to form a flat thin layer.
Put filling nicely in the middle of the rice across the the flat layer.
Then roll up the rice with the sushi mat. Press it with your hand while rolling so that the rice grains stick togather firmly.
Remove the sushi mat, and you have a long rod of sushi. Cut it up to make the Futomaki.

Grasps the sush(握壽司)i: Grasps type which the sushi is most receives welcome. Basic is pinches the vinegar food the agglomerate shape, covers the slice again the fish lives, the sushi size may eat up take one as the standard. Grasps the sushi to emphasize the material to be fresh, from selects and purchases everywhere manages to the knife merit, skilled worker's experience is indispensable. Dresses up the sushi food may not solid or the pine, pinches the skill needs to know when to stop, as soon as the entrance stone, also will not clamp likely then disperses, blends flavors must be just good.

Curls the sushi(卷壽司): After curling the sushi is coils the sushi the sliver, cuts again the section edible. Curls the sushi to have too the volume (thick volume) and the thin volume, is called too the volume (approximately 4 cm) with whole piece purple vegetable-stuffed steamed bun's sushi, the commonly used material has the eel, the egg and Huang Luo蔔; Those who only use half is the thin volume (approximately 2 cm). The manufacture volume sushi is best tightly, but the reality, the pine do not disperse, the food may not be excessively many, otherwise the porphyra capensi is very easy tattered. Curls the sushi the component to be heavy, the average person after finishing eating grasped the sushi and other cooked foods, only then decides or main point volume sushi, because the volume sushi useful filled the belly meaning.