Sky Phoenix chef brings Jamaican flavours to sushi rolls

Head chef and co-owner Jashen Collins of Sky Phoenix Sushi is giving sushi a Jamaican makeover, building rolls around local flavours rather than the raw fish many diners expect.

Collins said years in the industry taught him that guests often assume sushi must be raw. Jamaican customers, he said, want sushi they can enjoy without that barrier. With his co-owner, he developed a Jamaican-style approach. The kitchen largely avoids raw preparations and leans into familiar island tastes. Most Jamaicans, he said, prefer it that way.

On air he demonstrated an uramaki — rice on the outside, nori (seaweed) on the inside. He spreads seasoned vinegar rice made with Japanese rice, not local jasmine, which he said turns too soft once liquid is added. Japanese rice, he noted, is easy to source.

After flipping the sheet, he fills the roll with oxtail and lettuce. Ripe plantain goes on top after rolling — what he called the secret. The roll is tightened, shaped, and cut into eight pieces, with the knife doing the work rather than heavy pressure. Green onion finishes the plate.

He also plated a version with ackee, rice and plantain, finished with Phoenix sauce, an in-house blend of mayonnaise and herbs such as thyme and scallion. Collins said the sauce is unique to the restaurant and works beyond sushi — with salad, chicken, or as a dip.

Collins learned the craft over years in Japanese restaurants. Sky Phoenix Sushi is at 12 Ramsons Square, off the Boulevard opposite Sovereign Centre. The single, made-to-order menu runs from 10 a.m. to 9 p.m.; the restaurant is closed on Sundays.