Chef Carl Bertka helps Tricia Bolds create a roll of sushi.
Werner Schuell demonstrates proper sushi etiquette — taking the roll in one bite.
Ginny Schuell
Meagan Marks
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 it’s fresh and high-quality. Chef Bertka recommends Walt’s
This intimate class gets the low down on the ancient Japanese art in Sushi 101 at Roy’s Sarasota.
Tricia Bolds tastes eel for the first time — she says, “It’s not bad.â€
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
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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 — he’s attempting nigiri.
