***Update***: Sushirrito has since opened two more locations. One close to the Transamerica Pyramid (opened in 2012) and then another on Kearny (a block from my workplace and opened in 2013…hooray!).
The latest hot spot around the FiDi is Sushirrito. They serve sushi burritos (i.e. a burrito-sized hand roll). It was started by Peter Yen (a recent Northwestern biz school grad) and Ty Mahler (former Executive Chef of Roy’s Hawaiian Fusion). The line wraps around the block and you have to wait between 20 minutes to an hour to even order. After the fad and line dies down, the bottom line is that the food is above average, but not spectacular sushi you’d want to be waiting more than a half-hour in line for.
Three Amigos – Fresh salmon and tuna, asparagus, and wasabi mayo sauce added a nice, spicy kick.
Latin Ninja – Fresh salmon and asparagus with a sweet, gingery taste.
Smokin’ Chicken – Chicken Karaage, green onion, shredded red cabbage, red/yellow bell peppers, and cilantro presented a very balanced taste with a hint of chipotle spiciness from the sauce.
Geisha’s Kiss – Fresh hand-caught Yellowfin Tuna and Lotus Chips which offered a crispy, fried onion type of texture to the roll.
Salmon Samba – This is a fully-cooked sushi/burrito roll consisting of baked salmon, asparagus (a little), cucumber (lots of it), butter lettuce, avocado, and Teri-Mayonesa (Teriyaki Mayonnaise). The avocado and teriyaki mayonnaise made it pretty messy to eat.
Lava Nachos (limited supply) – I shared this with a co-worker. Brown Rice Chips topped with Maguro Tuna Picante, Melted Pepper Jack Cheese, Avocado, Green Onions, Nori Strips, and Sriracha Aioli. If you like SPICY and Maguro Tuna, this is your ticket!
Queso Fries – Sukiyaki Beef, Queso Fundido, Peppers and Onions, Wasabi Mayo over Crispy Waffle Fries. A little oily on the bottom, but if you like SPICY over waffle fries, you’ll love this! Much like KoJa Kitchen’s Kamikaze Fries…..just a little more expensive.
Children’s Menu [n]
Changing Station [n]
Stroller Access [it’s a big empty space with people in line and an ordering/preparation counter towards the back]