Changhua Sushi 【圓味壽司】 Diverse Innovative Flavors, Plus Triangular Rice Balls, Ramen, Rice Burgers

圓味壽司, a Taiwanese-style rolled sushi chain brand, offers daily fresh-made boxed sushi with a variety of flavors. Its brand image is distinctive, most notably featuring a round and adorable little pig. Cute pig-shaped figurines can also be spotted on the ceiling decorations inside the store, adding a lively touch to the space.

圓味壽司 Changhua Minzu Store has its counter set outside the shop, allowing customers to order directly outdoors. For those who wish to dine in, 圓味壽司 Changhua Minzu Store also provides a simple and cozy dining space.

圓味壽司 offers a diverse menu selection. In addition to various flavors of boxed sushi, including meat and vegetarian options, the store also provides triangular rice balls with tamagoyaki, soups, cold drinks, as well as classic spaghetti, ramen, and rice burgers, offering a wider range of meal choices to satisfy different customer tastes.

圓味壽司 “Taiwanese Four-Combo 2” boxed sushi combines four flavors: scallion egg, three-cup chicken, Hakka stir-fry, and smoked tofu skin strips, and comes with pickled ginger slices inside the box.

Scallion egg flavor (left): From the appearance alone, you can clearly see it topped with plenty of chopped green onions. The overall flavor carries a savory egg aroma with a salty note, while the addition of cucumber provides a refreshing crunch. This flavor is characterized by a relatively smaller proportion of vinegared rice, which serves more as a subtle accent, mainly highlighting the aroma and texture of the scallion egg itself.

Smoked tofu skin strips flavor (right): 圓味壽司 sushi generally includes cucumber and fried egg as base ingredients. The seasoning of the tofu skin strips carries a distinctive smoky flavor, offering a relatively novel taste experience that leaves a strong impression.

Hakka stir-fry flavor (left): In addition to the base ingredients of cucumber and fried egg, elements of Hakka stir-fry, such as dried tofu, can also be found. However, in terms of overall flavor, I personally feel the taste presentation deviates somewhat and does not fully capture the expected Hakka stir-fry profile.

Three-cup chicken flavor (right): The three-cup chicken flavor carries a slight sweetness in its seasoning. From my actual tasting experience, the flavor is not very pronounced and not easily recognizable as three-cup chicken, resulting in a weaker flavor connection.

圓味壽司 “Taiwanese Four-Combo 2” brings together four cross-cultural or distinctive flavors: salted egg pork floss, smoked salmon salad, char siu pork, and kimchi pork.

Salted egg pork floss flavor: The contents include pork floss, salted egg, cucumber, and fried egg. Due to the addition of pork floss, the overall texture feels slightly drier. During tasting, you can feel the sandy texture of the salted egg and the flavor of the pork floss.

Char siu pork flavor: This sushi is also based on cucumber and fried egg, accented with salad dressing. However, I personally did not particularly like the taste of the char siu pork, and the flavor did not meet expectations.

Kimchi pork flavor: This flavor has relatively simple ingredients, mainly a combination of kimchi and pork. The overall taste presents a sour and spicy profile, allowing you to enjoy the crisp texture of the kimchi and the chewiness of the pork. Among the flavors tasted this time, this one is my personal top recommendation, as it offers better flavor balance and layering.

Smoked salmon salad flavor: The base ingredients are cucumber and fried egg. The smoked salmon salad portion has a lighter taste, with a subtle sweet note, resulting in a milder overall flavor.

圓味壽司 triangular rice ball tamagoyaki comes in six flavors to choose from: pork floss, grilled chicken, tuna, Thai basil pork, lobster roe, and corn.

Triangular rice ball tamagoyaki “Thai basil pork” flavor has a very generous filling. The Thai basil pork seasoning is rich with a slight spiciness, making it very flavorful overall. The soft and tender tamagoyaki adds a smooth touch to the rice ball. The rice used in the triangular rice ball itself also appears to have been treated as vinegared rice.