Wild Fungi Or Roasted Duck: The Maki Roll Gets A Makeover At This Sushi Fest At Shizusan

Shizusan’s Travelling Sushi festival gives the Japanese classic a global makeover with everything from Greek to Sri Lankan influences. Each maki roll even comes with a quirky twist.

I love myself some sushi. Yes, I do! And my dream buffet is, of course, an unlimited sushi one. So when Shizusan’s Travelling Sushi Fest came around, it was time to indulge in my favourite sushi fantasy. As part of the fest, you can tuck into eight kinds of maki rolls {vegetarians there’s plenty for you too}. But instead of traditional ingredients, the sushi comes with fun twists. We started off with a Mediterranean roll, with hummus, za’tar, zucchini, young pickled spinach, and carrot. The slightly tangy roll was incredibly fresh and crunchy, and so was the Greek Maki, which came with celery, daikon, tzatziki, dill mayo, and truffle oil. Though we couldn’t really make out the truffle oil bit, it was the celery and blob of tzatziki that did it for us. What a genius combination! If you love shrooms, then you will love the

If you love shrooms, then you will love the umami-ness of the Tuto Fungi Uramaki. A fried mushroom stuffed sushi {with a sheet of nori inside} that comes with lovely tempura crunch, Kewpie mayo, chive flowers and snow peas. A sliver of fried garlic on top adds a lovely finishing touch.

Moving on to non-vegetarian sushi, we didn’t particularly care about the Sri Lankan roll with spicy crabmeat, coconut cream, sambal, beetroot rice and yam chips. Although it did look Instagram-worthy with its bright pink colour, neither the crabmeat nor the sambal cut it for us. We had no such complaints from the excellent Peking Duck Maki with smoked duck, Hoisin sauce, sweet chilli glaze, cucumber, crunchy wonton strips, and scallions. This is what we are putting our money on. The green hued Jamaican Roll with crayfish tempura, spiced jerk mayo, activated charcoal and agave rice was excellent too. We finished off with the classic Norwegian Salmon Maki which came with a really tart bite thanks to the addition of sauerkraut and cranberries, along with mustard artichokes, smoked salmon and toasted sesame.