Sustainable Sushi

26 March 2022Sophie H, Mack ‘23

As the second term, which many consider the “gloomy” term, comes to an end, Mr McCarthy’s AP Environmental Science class closed it out with a bounty of flavor and spent the last class of the term learning how to make vegan sushi! One of the key components of the AP Environmental Studies curriculum is learning about sustainability and how to reduce environmental impacts, and this fun hands-on activity did just that.

Before our final class of the term, Mr McCarthy alluded that there would be a surprise waiting for us, but we had no idea what was in store until we strolled into the cafeteria. There we saw Head Chef David along with a plethora of sushi and sushi-making materials displayed on a table in McNeill’s. We were then told that we would be learning to make vegan sushi! We were elated at this opportunity and after an explanation of the different ingredients and the proper way to roll a sushi roll, the students hungrily got to work.

Kiara J, Alex ‘23 was especially excited about this opportunity and reflected, “I had a really fun time learning to make sushi and I was surprised to learn more about the many sustainable vegan cuisine options there are. I might have to try some out at home!”

Some options for sushi fillings were commonly found items such as shredded cucumbers, carrots, onions, and beets, but others were more unique and creative such as faux raw tuna made out of soaked and seasoned strips of watermelon as well as faux fish eggs that were made with carrot juice and gelatin. Even though no one in our class was vegan or vegetarian, everyone thoroughly enjoyed the bursting flavors that came with each bite of the sushi while also not having to feel guilty about the unsustainable practices that often occur in the fishing industry.

With only four carrots and a limited amount of ingredients we were able to make enough sushi to satisfy 16 members of the class, proving that this was an extremely fun and low-waste activity. The organizer of the activity, Chef David, commented that, “It was fun to see how little food was needed to feed 16 of us yesterday. Some very well seasoned vegetables with rice and we were able to make it look good and taste great too.” He also commented that, “Having a good amount of vegetarian and vegan food in our diet is a huge part of eating well. Well for us and the planet. But this is really the very best with foods that are procured locally and not shipped all over the world.”

A big thank you to Mr McCarthy for organizing this activity as well as to Chef David for educating our class about the benefits of eating purposefully and sustainably as well as helping our class conclude the term with a bit of spice!

Sophie H, Mack ‘23

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