Sushi burritos (“sushiritos”) are here. The trend, which started in the US, has arrived on Chippendale’s Kensington Street via a small sushi joint, which also peddles bubble tea and Korean shaved-ice desserts.
What exactly is a sushi burrito? What it sounds like – a burrito-sized sushi roll.
Harriet Cho and Charles Hanh brought the idea to Australia. Cho used to own a cosmetic clinic and is a first-time hospitality entrepreneur. Hanh, a Japanese chef, has worked in the kitchen at Oganoya, Enmore.
Despite the gimmicky name it’s not a radically new product. Inside you’ll find the same ingredients as in a typical sushi roll, just more of them; some variation of raw fish, cabbage, bean curd, lettuce, avocado, egg, pickled carrot and fish roe. “Normally we put a lot of rice in sushi rolls, but I just spread a tiny bit of rice [in the sushiritos]. Instead we have a lot of fresh ingredients,” says Hanh.
They’re extremely dense. Because there’s less rice and more fish, pickles (all made by Hanh) and salad, there’s generally more flavour, too. As far as food hybrids go, sushiritos may be uncreative, but they’re certainly easy to enjoy and decent value for money.
While the sushiritos, standard sushi-bar fare and don is served from the Spice Alley side, Cho serves bubble tea and patbingsu (a Korean shaved-ice dessert) from the Kensington Street counter. “Patbingsu is very popular in Korea. We use very, very thin ice here. We don’t use water, either, we use milk and fruit syrup,” says Cho. The result is a cloud-like texture that tastes somewhere between Yakult and condensed milk. These are surprisingly hefty too, so a warning to those planning to double down on a sushirito and a bowl of patbingsu: bring a pal.