Sushi burrito, where can be the problem?
It's time to turn this Japanese delicacy into the fast food plus cool. With all of you, the new gastronomic boom, the sushi burrito.
Why is it that we like giving birth so much? gastronomic hybrids ? First it was the brunch (breakfast-lunch) today more than installing in our daily jargon, then the _ cronut _, a kind of sweet half donut and croissant, the drunch , the ** ramen burger **... Shall we continue? The human being is not satisfied with what he has and always wants (we want) more. Well, it's time for the sushi burrito.
totally instagrammable
SUSHI-WHAT?
Both sushi and burritos are known and appreciated worldwide. But what is the difference between a Mexican burrito and one of sushi ? Rice is used in both, the meat of one becomes the fish of the other and its 'sauce' into soybeans. We wrap it all up in a nori seaweed and voilà . we have our giant maki aka sushiburrito ready . Easy, right?
Let's go back to 2011. San Francisco attend the birth of the first restaurant specialized in sushi burritos: Sushirrito, a concept that arises from the fusion of Asian and Latin flavors.
Peter Yen, the creative genius of this idea, confesses that everything was born from nonsense. “One day I was playing with my brother to create the craziest sushi that came to mind. We decided to put everything we had on hand inside it and make it as big as possible. We were lazy, we didn't feel like cutting it and we ate it in bite-sized pieces, like a burrito," Yen says in an interview. What sounded like an afternoon pipe dream soon took shape. Ty Mahler , from the restaurant Roy'a Hawaiian Fusion , he crossed his path and bet on the possibilities of this new product. Sushirrito emerged as a way to make sushi more accessible and finger-friendly. Order, grab and go. Fast, rich and healthy. That easy. Today adds 5 restaurants in San Francisco, Palo Alto and New York.
In the same year, the food trucks Jogasaki revolutionized the streets of The Angels with his sushi to go and various mixes such as spicy tuna nachos or salmon ceviche tacos. This is how this new trend was born and grew, which has thousands of followers around the world. From these first foci came cities like Singapore, Paris, London, Berlin ...And now, (six years later) Spain.
And now we come to what interests us. Where can we find it? There are still few daring (or rather visionaries) who adopt the trend and sell it left and right for the enjoyment of the country's citizens. Shall we start?
** RIKO – Madrid (Ferdinand VI, 21) **
The revolution of the Mexican burrito in a Japanese key has reached the salesas. Fabiola and Cristina They are the architect duo of this space of gastronomic delight in the heart of Madrid. After being in charge of two sushi places in Alicante, traveling the world and discovering the trend, they decided to come to Madrid and bet on a concept with potential. Tattooed, fun and hardworking. His thing is to get out of the conventional hotel industry.
Just a month and a half ago they opened Riko, a small 'creative Japanese cuisine' restaurant. offer 'fancy bites' ranging from Hawaiian poke bowls, woks and the topic at hand, the sushiburritos , or better known here as ' sushirikos' . "It's been a long time since in other cities you see people stressed, walking down the street, and with a sushi burrito in hand”, says Fabiola.
Riko Madrid
Its options are for all tastes and palates: with fish, tempura, chicken or vegan. There are only seven, but very well chosen. Your maxims? Top quality ingredients and tasty, daring and exciting bites. Among the most popular are the 'Rok'n'riko ' based on tempura shrimp, guacamole, pico de gallo, chipotle mayonnaise and lettuce. For the summer recommend 'You are the pear!' with salmon, tuna, pear pickles, guacamole and soy mayonnaise. Soon they plan to add a new reference to the letter, 'The Mobster' with chicken and truffle. It promises to be a hit. To drink, Japanese beers, coldpress juices made with organic fruit and prepared at the moment and some reference of sake in a single-dose version. So riko so riko that you will want to try them all again.
Preparation in Riko's kitchens
** THE HIP FISH – Barcelona. (Carrer de la Providencia, 1) **
If it all started in the United States, it is also true that it ended up being forged as a trend by hashtag on Instagram. The Hip Fish was one of the pioneers in betting on the culicultural mergers (fusion of cuisine from different cultures) in healthy mode.
Neighbors of the IED design school and close to the coolest areas of Gracia, they have three star products on their menu: the poke bowls , the poke salad and the sushiburritos , an offer that is complemented by seasonal creams and soups and a selection of artisanal desserts. So 'The Anchor' combines fresh salmon with spicy aioli, kale, red cabbage, mango and crab, while the 'Be Donkey' It is made up of red tuna, maho sesame, cucumber, onion, kale, avocado and masago. They also have a fun vegetarian option on 'Green Peace' with tofu base. The best? If none suits you, you can make your own XL maki by choosing from their fresh ingredients.
Here they bet on 'culicultural' mergers
** THE JAPANESE BURRITO – Madrid (Sagasta, 14) **
And to finish, The Japanese Burrito. Alberto, creator of this local original, was inspired by the trend and made it his own. And so personal that he changed the name of the original concept. Here they serve japarritos and wheat boats with a base of sushi rice. Unlike the rest, you can choose between japarritos with nori seaweed and salmon, tuna or ceviche or ones with a wheat tortilla and ingredients such as duck confit, oriental chicken or cochinita pibil, among others. Be happy, be japarrito!
Be happy, be japarrito!
** CEVICHEVERE – Madrid (Maria de Molina, 18) **
William, Gustavo and Oscar. Three IE students, two Venezuelans and one Argentine, dreamed of venturing into a hospitality business and, just a week ago, they opened the doors of their Cevichévere, curiously on the same street where they finished their master's degree in business. offer ceviches, poke bowls and sushiburritos. All of them designed by the young chef Alejandro Cótorett. As there is no smoke outlet, all its ingredients are fresh and raw.
The place works as a take-away with a small table where you can sit and enjoy their pre-designed proposals such as Sushiburrito 'Phuket' with salmon, Thai marinade, pineapple, carrot, cabbage, basil and 'wasalioli' or our favourite, the 'Bullfighter' with torch-flamed tuna, cream cheese, kale, cucumber and kabayaki. You can also opt for the option 'do it your own' and choose as many combinations as you can possibly imagine. They also prepare their own drinks such as 'fresh slime ' (lemonade with mint) or the 'is you' (iced tea) .
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cevichevere