Summer Learning Journey Day 4 More than Meets the Eye

Activity 1 On your blog, post five questions that you would like to ask Sir Edmund Hillary about his life.

1.How long it take climb up the Mt Everest? 
2.How feel when reach the top of Mt Everest
3.Did you get when finishing climbing Mt Everest?
4.What motivate you climbing Everest?
5.What was your first climbing mountains experience?

Activity 2 Pancakes and Maple Syrup? For this activity you are asked to choose one of your favourite foods. On your blog, write the name of your favourite food and then tell us how to make it. You may need to ask a family member, friend or Google (!) for help, if you do not normally make this food for yourself.

Ingredients

• For rice
• 11.5 ounces short grain sushi rice
• 1 1/2 cups cold water
• 4 tablespoons rice vinegar
• 3 tablespoon granulated sugar
• 1 teaspoon salt
• For negitoro filling
• 8 ounches ōtoro, minced into paste
• 2 scallions finely minced
• 2 teaspoons sesame seeds
• For roll
• 1 pack unseasoned nori for sushi
• 1 bamboo makisu (bamboo matt for rolling sushi)

Directions

1. To make the sushi rice, wash the rice in a sieve until the water is almost clear. Drain and add to a heavy bottomed pot along with the water. Bring the pot to a boil, then cover with a lid and turn down the heat to low and set a timer for 15 minutes.
2. When the timer goes off, turn off the stove and let the rice steam for another 10 minutes, don’t open the lid during this time.
3. In a small bowl, whisk the vinegar, sugar and salt together. When the rice is done, dump it into a large bowl and cover with the vinegar mixture. Using a large spatula and fan, fold the vinegar into the rice while cooling the mixture with the fan. Keep fanning until the rice comes to room temperature.
4. In a bowl, combine the minced ōtoro with 3/4 of the scallions and the sesame seeds and stir to combine. Prepare a small bowl of water to dip your fingers in to prevent the rice from sticking to them.
5. Lay the nori, shiny side down on the bamboo matt.
6. Wet your fingertips and lay down a thin layer of rice about 3/4 of the way up the nori. The rice will be sticky but just keep wetting your hands and gently press the rice outward with your fingertips to make it thin. Be careful not to overwork the rice or it will get mushy.
7. Spoon some negitoro across the edge of the rice closest to you from one end to the other.
8. Hook your thumbs below the bamboo mat and roll the edge up and over the filling. Don’t squeeze the roll at this point or the negitoro won’t stay in place.
9. Continue rolling, being careful not to roll the mat along with the sushi. When you've reached the end, give the roll a good squeeze from all around to set the shape of the rice. You should end up with a slightly square roll.
10. Using a very sharp long knife (a sushi knife is ideal), score the roll at the midpoint, then score the middle of each half, then score the middle of each quarter (you should have 8 segments).

Activity 3 Salt and Pepper On your blog tell us where you would build your hotel and what you would use to build it. For an extra five points, use Google Drawings to design one room in your hotel. You can also use a paper and pencil to draw your room, take a picture of the drawing, and post it on your blog.