The Road Linds Travels

Many things in life excite me. Food is definitely one of those things. I will travel great distances to dine in a Michelin-rated restaurant and I will have no qualms about the hefty bill such experiences usually come with. I consider myself to be on a very tight budget, but food is one of the few things I allow myself to occasionally splurge on. Thankfully, the merger of my two favorite foods wasn’t expensive, and the Sushirrito sushi burrito did not disappoint on a recent weekend trip to San Francisco.

MADE-TO-ORDER DELICIOUSNESS

The made-to-order concept of handheld sushi in a burrito-style presentation is absolutely genius, in my humble opinion. Upon approaching the 226 Kearny Street location in San Francisco’s Union Square on a hot, sunny day in March, the line was well out the door, spilling onto the already crowded sidewalks. Anyone who knows me knows that I hate lines. There are a handful of things I accept standing in line for. Good food happens to be one of them.

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To be certain I was standing in line for good food, I politely asked the woman in front of me if the wait was worth it. Enthusiastically, she confirmed that the Sushirrito would be well worth the wait, proceeding to name her favorite menu items. As a result, I pulled up the menu on my phone to expedite the ordering process once I got to the front of the line.

MOUTH-WATERING SUSHI BURRITO GOODNESS

As a pescetarian, there were a couple of options I could not go with, like the “Porkivore,” which included pork belly and chicharron. I opted for the “Sumo Crunch.” This came with shrimp tempura, surimi crab, shaved cabbage, cucumber, ginger guacamole, red tempura flakes, and sriracha aioli. Their themed burritos use a delicious fusion of Latin and Asian flavors. As a result, my mouth was watering reading the descriptions on the menu, and it’s watering now.

CONSUME SUSHI BURRITO IMMEDIATELY

After paying a bit over $13 for a very large sushi burrito, I gathered utensils and napkins. I’d be lying if I said I didn’t hurry back to my hotel. The collapsible box that it comes in folds open for ease of consumption. Upon the box is a note urging customers to consume their Sushirrito immediately after ordering (no problem). This is, in part, due to the raw fish aspect and also because it simply tastes better. Thankfully, my hotel was just a few short blocks away.

One bite into the burrito de sushi was everything I’d hoped for and more. The balance between the textures was perfect – crunchy and soft. In addition, I could taste the delightful ginger in the guacamole while it never overpowered the other flavors, like the spiciness of the sriracha aioli. I thought for sure that sushi in this large-scale form would fall apart with each bite. We’ve all been there when our spicy tuna is no longer wrapped in seaweed and rice, am I right? Nothing fell apart, and it was not messy. In fact, it made me want to try this at home.

I was also unable to finish the entire thing because it was truly quite a bit of food. Filling, too! So now, I’m just wondering when Sushirrito is making its way to Los Angeles, huh? Anyone? Bueller?