It's a wrap: Chef teaches novices the art of making maki
Mar 10, 2013
The sold-out sushi class made rolls with fresh vegetables and seafood. BY GEORGIA SPARLING
Chef Wyan taught the class how to make several kinds of sushi. BY GEORGIA SPARLING
What's a little sushi without saki? BY GEORGIA SPARLING
The family that rolls together...Ashley Sweatland and her dad Danny White made sushi side by side. BY GEORGIA SPARLING
The sold-out Mattapoisett Recreation class was held at Turk's Seafood Restaurant. BY GEORGIA SPARLING
Tom Mederias samples his freshly rolled sushi. BY GEORGIA SPARLING
The class made several different kinds of sushi, some with the seafood on the outside and some encrusted with sticky rice. BY GEORGIA SPARLING
Mattapoisett Recreation Chair Jeremy Collier got a few tips from Chef Wyen. BY GEORGIA SPARLING
Mattapoisett Recreation teamed up with Turk's Seafood Restaurant for its first ever sushi making class on Sunday afternoon.
Chef Wyan, a sushi chef at Turk's, taught the sold-out class how to perfectly roll their maki and drink their sake.
For tasty and pretty sushi, Chef Wyan told his students to start every roll with a clean surface, use a knife sharpened for the left hand or right hand, choose Japanese rice, and don't overfill the roll!
Check out the photos for a taste of the class.
