Having started out only a little over a year ago in a supper club format at the home of founder Helen Hutton, Tropical Sushi have gone on to open a wildly popular North Lane cafe, winning over countless fans with their innovative fusion of ‘tropical’ South and Central American ingredients and traditional Japanese sushi craft.
The Venezuelan duo behind the counter gave Wriggle a step-by-step masterclass in how to make their showstopping Maki-Roll
STEP ONE: KILLER WEED
We store our seaweed wraps carefully. They have to stay dry for the perfect crunch. We also offer soy-based artificial wraps if people are squeamish about seaweed. I can even make it without the wrap at all, but it’s loads trickier.
STEP TWO: FISH DISH
Our tuna is super fresh. You can tell by the colour. Some places inject stuff into the tuna to fake it, but that’s not how we do things here. Although we do freeze it, more as a hygiene precaution than anything else.
STEP THREE: OIL BE BACK
We use pure sunflower oil, and change it about once a week. In my opinion it tastes better as the days go on. For the batter we use flour and Japanese breadcrumbs).
STEP FOUR: RICE RICE BABY
The perfect amount of rice is 120 grams. I don’t even have to use scales to measure, it’s all instinctual now.
STEP FIVE: SAY CHEESE
Cream cheese certainly isn’t traditional, but as a sticky binding agent it’s hard to beat.
STEP SIX: GREEN MOVEMENT
Sliced avocado for the perfect smooshy texture. Always goes down well in Brighton, suffice to say.
STEP SEVEN: PLANTAIN TIME
Sliced plantain, slightly warm. Warm and sweet is the essence of tropical flavour.
STEP EIGHT: LOOK SHARP
Top sushi tip – always dip your knife in water between every step. That means you always get a clean cut.
STEP NINE: THE BIG FINISH
A drizzle of Teriyaki, wasabi, ginger and sesame seeds. The plates are our own bespoke creation. It’s the complete tropical experience. Enjoy a Wriggle deal here!