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Sushi spot Tuna Dumpling Battle Royale: Vic vs. Machi vs. Sumo
How do Philly's tuna dumplings hold up when pitted against one another in an overly obsessive taste test?
Sushi spot Tuna Dumpling Battle Royale: Vic vs. Machi vs. Sumo
For those unfamiliar, a tuna dumpling is a Japanese sushi-spot snack typically consisting of mashed avocado and crab with spicy mayo wrapped inside a piece of tuna to create a dumpling shape. This descriptor, however, is not binding, as there are innumerable variations on the formula. Prior to the opening of Machi Sushi (209 S. 20th St.) in early March, Vic Sushi Bar (2035 Sansom St.) was the only place I'd ever seen a tuna dumpling in Philly. More recently, I come across something called a "tuna pumpkin" on the menu at Sumo Sushi (337 S. Broad St.). It automatically begged scientific exploration: How do Philly's tuna dumplings hold up when pitted against one another in an overly obsessive taste test?
Vic Sushi
Pieces per order: 2
Cost: $10
Ingredients: Of the three restaurants, Vic has been around the longest, so most locals familiar with tuna dumplings tried them here first. The dumplings here are made with bigeye tuna, avocado, spicy mayo, tempura and imitation crab inside with green tobiko on top. They're garnished with daikon radish, eel sauce and spicy mayo.
Observations: These are very round in shape, and they’ve got a high avocado-to-everything else ratio inside, which makes for a creamier consistency. With a side of edamame or if you like to eat the daikon like I do (don't front, it tastes good), this could be a full meal.
Machi Sushi
Pieces per order: 2
Cost: $10
Ingredients: Machi takes a slightly fancier route than Vic with its dumplings. With bigeye tuna on the outside, they have avocado, wasabi mayo, tempura flakes and lump crabmeat inside with red and green tobiko on top. They're garnished with wasabi mayo and seaweed salad.
Observations: These guys are formed much more like a wonton, which makes for easier access to the filling. Most sushi joints mean "imitation crab" when they write "crab" on their menus, so the lump meat here is a pleasant surprise. The tempura flakes inside are unnoticeable; the dumplings could really do without them. These are the largest dumplings of the three and could absolutely be a meal on their own. Plus, you're getting a pretty sweet deal with that seaweed salad, since they sell it as a separate appetizer for $5.50.
Sumo Sushi
Pieces per order: 2
Cost: $10
Ingredients: Sumo's dumplings use bigeye tuna outside and lobster salad made with horseradish mayo and white tobiko inside, with black tobiko on top. Curveball! They’re garnished with wasabi, ginger, cucumber slices, daikon radish and shiso.
Observations: These are shaped the same way as Vic's. The lobster salad is a creative alternative to the avocado/crab shtick. While they do have a lot of mayo, the horseradish cut through it, making for lighter eating. The curious thing is that the dumplings tasted a lot like any given "fancy" roll — and let's be real, those rolls all kinda taste the same.
Notes
It was surprising how different each dumpling tasted, even though two of them were made nearly the same way. Each set of dumplings could easily function as a meal, but it might be advantageous to split them with someone because they're are all very rich. They're pretty messy to eat, though, so I'd advise against ordering them with someone you’re trying to impress.
Verdict
Machi Sushi wins! Considering the price and the ingredients, Machi maximizes the tuna dumpling concept. Their dumplings are the largest and use real crab meat — and they taste real good.
This is so fun! I would love to see more posts of this nature on MT!— MLF- Love the post, we have this conversation whenever eating one of these. Agreed with MLF. Bring back Top 5!— Marc Steel
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