I thought this was going to be a brown rice maki based on the color, but I should have known better on account of already having had 2 previous iterations of shoyu-soaked rice in their salmon nigiri and their salmon-cream cheese maki. I don’t know why they have chosen to do this: to ruin an otherwise good product, turning it into an overly salted, soggy mess??? Sadly, this will likely be the last time I get sushi from Don Don Donki unless they change course. 😞