#salmon roe

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It was close to lunch time when my medical appointment ended. Since I wasn’t too hungry and wanted a light meal, I decided to drop by Sushi Express(爭鮮) on the way home. Staring at the plates of sushi moving on the rotating conveyor belt, I was attracted to the shiny bronze green iridescent of the Saikyo Miso Saba Sushi. Hmmm, how do I describe this? It is something like overnight-dried mackerel (Ichiyaboshi), the texture is firm and a little dry. As for the miso taste, I don’t seem to detect it at all.

I completely forgotten what this was until I put it into the mouth. It was Caramelised Salmon Sushi and although the flavour wasn’t bad, I just don’t fancy my fish sugar sweet.

Hokkigai Sushi is up next. The Artic Surf Clam’s lips turned a bright red when cooked. Although a little chewy, it wasn’t rubbery and I actually enjoy munching on it. The Salmon Roe or Ikura Sushi is also my favourite but I only took one plate as I was not hungry. Something about those sparkling orange orbs of seasoned fish egg seem to be calling out to me subconsciously.

Today’sAburi Salmon Sushi was cold and the fish slightly smaller in size. I was a little disappointed that it was not seared just before placing it on the belt. But I still polished off two or three plates. :D

Likewise, these blood red Seasoned Baby Octopus just look so appetizing. Unlike the bigger cousins, they are also less chewy so the mouth doesn’t need to exercise too much.

Here is the Boiled Octopus with a sweet & spicy sauce. The octopus was rather bland tasting so the accompanying sauce helps boost the flavour profile, but by just a little. Guess I will stick to the smaller seasoned ones.

This duo of Cuttlefish Sushi with its beautiful knife skills was a letdown. The mollusks is sticky; a sign of it being not too fresh. Maybe I should have dipped it into more of the wasabi and soya sauce mixture to mask the taste.

Just when I decided I had enough, out came this plate of Clams in Chilli Crab Sauce. This was one of three dishes that was released under the Taste of Singapore label, inspired by our local dishes. I love the authentic spicy flavours of fresh clams but the dish was cold unfortunately.

Next one up was this Jumbo Curry Swordfish Sushi. The fish and the curry sauce is given a light sear in flame which make it ever so aromatic. Who knows that curry and sushi makes such a delightful and tasty combination.

As I slowly savour the Blueberry Cheesecake which had underwent a weight loss program of about 25%. Yes, it shrunk by about a quarter in size. :( The third dish in the Taste of Singapore theme never materialized so I paid the bill and left.