Sushirrito

Sushirrito is a fast casual restaurant concept that started in San Francisco in January 2011. It is a blend of traditional sushi with the added convenience of having it to-go. Sushirrito offers Asian-Latin fusion sushi burritos that are made-to-order with a counter service, assembly line setup. It currently has 7 locations in the San Francisco Bay Area and New York City.

Peter Yen, founder of Sushirrito, worked in downtown San Francisco and was hungry for Sushi but did not have time to sit down for a meal. Yen believed that sushi did not have to be a meal where one would have to spend a long time to enjoy – he believed that he could make it more convenient for people on the go.

Yen wanted to completely change the way people not only ate sushi, but thought of sushi. Instead of the traditional way, Yen reinvented the process of preparing and assembling sushi to fit the desires of almost everyone.

Yen was also environmentally conscious and was concerned about the local fisheries and over-fishing. He wanted to create a new way to eat sushi that was ‘fast, fresh, affordable, portable, and environmentally conscious’. The Sushirrito was born.

Sushirrito offers a fixed menu of sushi burrito offerings. Each sushi burrito is created with Asian and Latin ingredients and flavors. The Geisha’s Kiss (with hand-caught, yellowfin tuna, tamago, piquillo peppers, lotus chips, namasu cucumber, green leaf lettuce, ginger guac, and yuzu tobiko) is one of the most popular items on the menu. Other popular flavors include: the Satori (with Hiramasa Yellowtail, Cucumber, Pickled Red Onion, Sweet Corn, Ginger Guac, Red Tobiko and Wasabi Mayo), the Sumo Crunch (with Shrimp Tempura, Surimi Crab, Shaved Cabbage, Cucumber, Ginger Guac, Red Tempura Flakes and Sriracha Aioli), the Mayan Dragon (Crispy Chicken Katsu, Purple Potatoes, Julienne Carrots, Pickled Red Cabbage, Ginger Guac, Shaved Jalapenos and Curry Mole), the Salmon Samba (with Oven-Baked Agave-Soy Salmon, Tempura Asparagus, Namasu Cucumber, Green Leaf Lettuce, Ginger Guac, Pepitas, and Wasabi Dust Teri-Mayonesa), the Porkivore (with Pork Belly (Ume-Adobo Style), Chicharron, Shaved Cabbage, Red Radish, Ginger Guac, and Cilantro Peruvian Pepper Sauce) and plenty more.

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Wikipedia