Makizushi or as it’s commonly known in the west, sushi rolls (or Maki rolls) is one of the most common sushi dishes. The dish is popular with catering because of it’s finger food friendliness. The word “Maki” is Japanese for roll. The rolls are most commonly wrapped in nori (dried seaweed) and vinegar-flavoured rice with the help of a bamboo mat known as a makishu. The use of nori leads to the dish sometimes being referred to as “nori-maki”. Whatever you want to call it, Sumo Sumo’s Maki is always a crispy and spicy pleasure.
Sumo Sumo uses high quality fresh fish and meats such as salmon, tuna, scallop, shrimp, snapper, crab and lobster. Our flavour combinations are brilliantly brought together with crisp vegetables and sensational Japanese-inspired sauce recipes.
We are famous for our mesago mayonnaise. Masago is the processed eggs of the capelin fish. The capelin is a small fish that lives in massive schools throughout the northern Atlantic and Pacific oceans. It is usually an orange reddish colour. If you have ever tried tobiko, you will recognize some similarities to masago. The flavour of masago is more subtle than tobiko, and somewhat less crunch. Overall it is a salty seafood type flavour.
You’ll definitely want to try our “Joe’s Special Roll”. This roll is a magical combination of three different great seafood flavours – shrimp tempura, smoked salmon and scallop. We choose shrimp tempura because it adds an extra level of texture within the meat layer. The masago mayo balances the sweetness of the sweet chili sauce. All together, it creates a savoury and subtly sweet roll, and the smoked salmon brings everything together. You won’t find this roll anywhere else, and it will make your experience at Sumo Sumo an unforgettable experience.
Maki sushi is available anywhere. But we don’t suggest heading to your local food court. Sumo Sumo has the crispiest, most flavourful maki sushi you’ve ever experienced.
