If food could be framed, Lucas Wortelboer’s sushi creations would be hanging on the walls of the Detroit Institute of Art.
The Oxford resident is so passionate about his art form of sushi-making that he decided to start his own traveling sushi bar called Futomaki’s Sushi. Futomaki is the name of a sushi roll and translates to ‘fat roll? in Japanese.
Wortelboer grew up on the east coast and has spent years becoming very knowledgeable of seafood, so it’s no wonder he’s a master at his art.
His chef’s resume stretches from working at the Dolphin Striker, a five-star restaurant in New Hampshire, to the former Midtown Cafe in Birmingham. Some may recognize Wortelboer as ‘the face behind the sushi bar? at the former Third Wave Seafood and Chop House in downtown Oxford.
Wortelboer said he picked up his sushi skills from Yong Kim, who headed the sushi bar at the Wave, so Kim could have some time off.
‘I really took to the sushi easily because I had cut so many fish that I knew how the fat lines ran,? he said. ‘I knew how to dissect it perfectly.?
He was also an artist and sculptor in his spare time, so Wortelboer could even create intricate flowers from vegetables and fish for decoration.
Most people believe sushi means ‘raw fish,? but Wortelboer said sushi is just the sticky rice that surrounds the rolls, called Maki, or the solid pieces, called Nigiri.
‘You put peanut butter and jelly in it and it’s still sushi,? he said.
According to sushi-master.com, the Japanese cuisine can be dated as far back as the 4th century BC in Southeast Asia. The cleaned fish were ‘kept on rice so that the natural fermentation of the rice preserved the fish.?
After the Wave closed a couple of years ago, Wortelboer was determined not to let his skills go to waste, and Futomaki’s Sushi was born.
Wortelboer can create a personalized menu for a minimum crowd of 10 or a maximum of 100 or more. ‘I want to build the menu for each person,? he said. ‘I want it to be theirs and theirs alone.?
Futomaki’s menu of sushi rolls includes California Rolls, which include crab steak, avocado, cucumber and fish roe, Philadelphia Roll, which contains salmon, cream cheese and avocado, or his Michigan Roll, which has avocado, asparagus and other vegetables inside.
For Nigiri pieces, Wortelboer can use fresh Yellowfin Tuna, sea scallops, Flounder, squid, sweet shrimp, salmon and various fish roe to create a tasty treat.
‘I make it as good as I possibly can, but it’s really the art involved and the time I spend in it and the quality of the fish that I buy that makes what I do special,? he said.
Futomaki’s Sushi is not only tasty, filling and fun to look at, it’s also very healthy.
Wortelboer said a lot of the fat from the fish are healthy Omega3 fatty acids, which are lost when the fish is cooked.
‘The ginger used is also an antioxidant, the nori paper which you wrap it in is absolutely loaded with what you look for in green, leafy vegetables,? he said.
Futomaki’s Sushi will set up the sushi bar inside or outside with Wortelboer demonstrating how he makes the food.
Sushi connoisseurs can sample a variety of sauces, like soy and wasabi, for dipping. Garnishes are also available to decorate plates using flowers from Wortelboer’s very own pesticide-free garden.
To hire Futomaki’s Sushi for your next dinner party, call Wortelboer at (248) 431-2804.