Chef Carl Bertka helps Tricia Bolds create a roll of sushi.
Werner Schuell demonstrates proper sushi etiquette β taking the roll in one bite.
A makisu is a bamboo-rolling mat used to shape and form a roll of sushi
The fish ingredients used in the demonstration were eel, tuna, salmon, hamachi (aka yellowtail), wasabi, shrimp tempura. Any fish will work so long as itβs fresh and high-quality. Chef Bertka recommends Waltβs
This intimate class gets the low down on the ancient Japanese art in Sushi 101 at Royβs Sarasota.
Tricia Bolds tastes eel for the first time β she says, βItβs not bad.β
Chef Carl Bertka adds cream cheese to the Ebi roll he demonstrates
Chef Carl Bertka shows Ginny and Werner Schuele how rice is properly placed on the nori.
Kim Stafford evaluates the sushi rice
Shrimp Ebi Sushi Roll with mango, cream cheese and cocoanut
Tempura hamachi and fire seared tuna roll
In Japan they serve sashimi, nigiri and maki β This is a maki roll. It has nori, or black seaweed wrapper on the outside. It wasnβt until Ichiro Mashita, a sushi chef in Los Angeles invented the California roll, that the Western roll (with rice on the outside) was invented.
Cindy Wilds, Tricia Bolds, Conrad Jones, Meagan Marks and Richard Musior learn that the origins of sushi date back to 1799, when it was an early form of fast food served on the street.
Sisters Cindy Wilds and Tricia Bolds
Josh Zimmer owns Harmony Health Acupuncture and Herbs β heβs attempting nigiri.