The Three Faces of Sushirrito
Don’t be fooled by the burrito-like presentation—each and every sushirrito contains classic and inventive sushi flavors, rolled up fresh with every order. Chefs prepare a wide array of these inventive riffs on sushi, including the Salmon Samba sushirrito—made with king salmon—and The Satori sushiritto, which features kona white fish with wasabi mayo and various veggies. They break sushi norms with other items on the menu, as well. For the Porkivore, for example, they spread mustard-seed mayo over oven-roasted pork belly. Whatever the fillings, though, chefs always add a generous helping of sushi rice that’s sourced from California growers.
Folding sushi into a burrito-like form all comes down to convenience for founder Peter Yen. While working in San Francisco, Mr. Yen often wanted sushi for lunch. There were a couple of problems, though: fancy restaurants weren’t practical spots to enjoy an afternoon meal, and quick-service sushi places just weren’t up to snuff quality-wise. To find a remedy to this conundrum, Peter joined forces with chef Ty Mahler and came up with a novel concept: use a giant piece of nori like a tortilla and create a made-to-order, burrito-like meal stuffed with Asian and Latin flavors. Hence, the sushirrito was born. Customers can easily eat the handheld meal onsite, or store it in their briefcases while they climb the rappelling ropes back up to their offices.
Every piece of fish inside a sushirrito comes from Royal Hawaiian Seafood, a company committed to sustainability. That means steelhead trout arrives from a responsibly farmed containment system. Furthermore, fishers use single hooks to catch yellowfin tuna—ensuring no unintentional creatures wind up in the nets. Founder Peter Yen’s commitment to the environment, however, goes well beyond the ocean. He and his staff
rely on compostable and biodegradable clamshell containers, and the design team at Gi Paoletti Design Lab used eco-friendly items when coming up with the restaurants’ decor.