Tropicana May-Jun 2025 #160 The Health & Beauty Issue

28MAY/JUNE 2025

28MAY/JUNE 2025 TASTESUSHI THAT REDEFINES VEGAN CREATIVITYKUKI’s Special Maki Mono is where Summer’s culinary creativity trulyshines. Four intricately crafted sushi rolls invite diners to rethink whatplant-based sushi can be:Spicy Watermelon Ahi: Watermelon, baked for three days, sits atopcrispy sushi rice offering a bold, savoury, and unexpected bite that isboth bright and flavourful.Natsu Yasai: A stunning mix of ten vegetables cut into 3mm cubes,the colourful mini cubes are placed every so carefully on sushi rice andseaweed harmoniously creating a perfectly balanced bite.Shogayaki Tofu: This bite-sized sushi features tofu that is made inhouseand almost resembles a fishball sliced in half. It is topped with adehydrated ginger slice and chickpea mayo which adds a touch of zingin its flavour profile.Wild Kinoko: Five mushrooms, wrapped in “black edible soil” (a mix ofseven nuts), deliver a nutty, truffle-rich decadence. It is also assembledto look like a “kokedama” plant which is a Japanese art form of growingplants in a moss-covered ball of soil.From left to right: TheWarabi Mochi is light,chewy and nutty with ahint of sweetness; TheGreen Spinach Cous Couswith Quinoa is definitelyfor those who seek adeliciously filling dish; TheGoma Miso Ramen is asuperior umami experience

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