It’s no secret that I am obsessed with Bento Sushi.

We indulge – on average – at least once per week (or once per grocery run), and it’s quite possibly the reason why our grocery bills are creeping a little higher each month.

(Don’t care. NOT willing to give up my Bento Sushi fix!)

Last week, my husband came home with what can only be described as the BEST maki roll I had EVER had. Seriously. Not an ounce of exaggeration here. Ladies and gents, I give you:

Lobster Volcano Sushi Roll

A cucumber, avocado and seaweed salad maki topped with succulent lobster, a generous sprinkle of tobiko and crispy onions and finished with a drizzle of spicy sauce.

First, there is actual lobster in the roll – not humble pollock masquerading as the real thing. And when I say lobster, I’m talking about chunks of sweet, tender meat that are in sharp contrast to the crispy onions and salty tobiko. Furthermore, the underlying flavour is punctuated by fresh seaweed – and is rounded out with the perfect amount of heat, courtesy of the pungent, spicy sauce.

In other words, if there was ever an apt description for “party in your mouth” – this would be it. (more…)

If you’ve read my previous posts on Bento Sushi, you’ll know that I’ve been indulging in their products on a weekly basis for YEARS now… in fact, no supermarket stop is complete without a tray of their famous “Handcrafted Sushi. Ready to Roll.”

In addition to their fresh, delicious, and always convenient creations, I love that Bento places a keen emphasis on creativity – coupled with quality. In fact, one clear example of their continued appreciation for ingenuity was their recent Bento Iron Chef Competition -

“1,100 Chefs from across Canada showcased their talents and creativity, ultimately leading to one Chef, being crowned the Iron Chef Champion. The competition required supreme skill, exact precision, and flawless execution.”