Japan's top-selling conveyor belt sushi chain Sushiro (スシロー) opened its first Southeast Asia outlet in Singapore on the Aug 19, 2019. I have wanted to visit it but somehow I have been putting it off due to it not being near where I am staying, that is until their Causeway Point branch opened.
I started off with three red plates (S$2.20++) and a gold plate (S$3.80++). The Broiled Mackerel Oshizushi with Mentai is topped with a thick piece of fish brushed with savoury sweet sauce. A refreshing shiso (perilla) leaf sits between the fish and rice. Hidden within the rice are seasoned pollack roe (mentaiko) which imparted the briny umami flavours.
Next up, Spear Squid with Ponzu Jelly has two whole squids sitting atop their rice ball, topped with jellies and scallions. I read that the translucent squids are allowed to age for about a day to let the flesh turn white and acquire a sweet flavour. The ponzu jellies offered a lovely balanced sweet, sour and salty flavour to the otherwise plain mollusk.
When I ordered the Salmon with Basil Cheese, I was kind of skeptical on how this combination would work out. Popped the sushi into the mouth and I was pleasantly surprised by how good it tasted. The fish, cheese sauce, finely chopped basil leaves and the searing worked to bring out the best in flavours.
The Swordfish Sushi is plain looking after the all the colourful toppings that came before it. But it does make up with sweet and firm flesh, not forgetting to mention the tiny dollop of wasabi hidden underneath it.
