Smelt Eggsushi

I believe you may be referring to "masago" sushi, rather than "smelt eggsushi." Masago is the eggs of capelin, a small fish that is a member of the smelt family. It is often used as a topping for sushi and is known for its bright, orange color.

Masago is typically mixed with a small amount of sugar, salt, and sometimes MSG to enhance its flavor. It is then used as a topping for various types of sushi, such as nigiri (hand-pressed sushi) and maki (rolled sushi). The small, round eggs add a nice contrast in texture to the sushi, as well as a burst of flavor.

Masago is a popular choice for sushi because it is relatively inexpensive and has a long shelf life. It is also high in protein and omega-3 fatty acids, making it a healthy option for those looking to incorporate more seafood into their diet.

If you have the opportunity to try masago sushi at a restaurant in the USA, I would highly recommend giving it a try! It is a delicious and unique addition to any sushi meal.