INTRODUCING… The sushi burrito, plus kitchen kit, trends and books for cooks

INTRODUCING The sushi burrito

Sushi has been on a roll for some years now. It comes in all shapes and sizes, and can be filled with just about anything. However, if you think you’ve seen it all, think again. In a marriage of two popular cuisines, the sushi roll is now united with a Mexican burrito to make a sushi burrito, or sushirrito as the San Francisco chain of the name calls them ( sushirrito.com). Basically, it’s an unsliced futomaki with the ends enclosed, and usually has a filling that leans more towards Japan than Mexico, the burrito element referencing the shape (though guacamole is a popular addition).

Why it’s on-trend

In the quest for more time-e cient eating, a large roll of sushi is an easy win for lunch or as a portable snack. And because all the ingredients are on the inside, there’s no need for wasabi pasting, ginger draping and soy dipping – making it a good choice for lunch ‘al desko’.

Where to find them

In London, visit Suzu (suzuonline.co.uk) in Hammersmith at lunchtime. In Dublin, Mosa ( @mosasushiburritosdublin), on Merchant’s Arch, is the go-to place. Otherwise, it’s simple to make your own sushiritto at home!

Elena Silcock

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