Last week, I travelled to Washington, D.C. (our majestic capital) for CAA, the annual artists and art historians conference. Although I learned A TON and forced myself into some awkward situations with my peers, it was a little:
So, my friend Debby and I decided to explore the boundaries of culinary science. Ladies and gentlemen, I give you the SUSHI BURRITO:
This is the awesomeness that arrived surprisingly quickly at my table. But first, let’s talk about how this magic happens.
In an order very similar to Chipotle, you walk up to the counter where you can either make your own sushi burrito (hereafter referred to as a “sushrrito”) or order a set menu item.
Here, my lovely assistant Debby poses next to the ordering station (sorry I caught you with your eyes closed, Debs! The chef was looking at me and I felt weird taking pics in a glorified Chipotle!) I went with the UB Crunch, which included tempura shrimp, avocado, spicy sauce, cucumbers, and a few other things I can no longer recall.
The sushrrito is essentially an uncut sushi roll, but thicker, so there’s more room for fillings. This means there’s much more of those sushi flavors you love, plus there’s no reason to worry about chopsticks! The one drawback, at least to me, is that if you like a bit of soy sauce, you have to pour it on rather than dip, or you’ll lose some fillings.
But the ultimate test comes down to this: is it any good?
My verdict: Yes! The fish was fresh, the tempura was crunchy, and the spicy sauce was pleasantly spicy without being overwhelming. The restaurant was clean and didn’t smell fishy at all and the guys behind the counter seemed to know what they were doing. We got there a bit early, so I could see quite a line forming as they cut/cook/assemble everything to order. The prices were fair as well. I think my sushrrito and a drink cost me about $12? And I was full, but not overstuffed.
This is a food mash-up I’m totally on board with!