There are two types of Shiok Maki available, and the differences lies in their accompaniment.

The first generation Maki roll consists of charcoal grilled eel and avocado, wrapped with a layer of sushi rice and then a layer of Aburi salmon. It is then doused with a special sauce and generously topped with Tobiko.

With an exact eight pieces on the plate, I took a big mouthful like any other sushi. Immediately a rich luscious sauce that resembles a mixture of mayonnaise and salted egg sauce coats my tongue, while simultaneously bursting the roe with the roof of my mouth for that sweet briny flavor. There was a distinct charred smoky taste from the Aburi salmon and grilled eel, and finally followed by a mild salmon flavor.

Everything is the similar except that the charcoal grilled eel is replaced with a tempura prawn and some kind of green vegetable is added. Personally I prefer this version due to the pronounced flavors and textures of what the tempura prawn provides. Whereas the former doesn't have much of a play in textures aside from the Tobiko and the sushi just feels "soft".