There is a delicious little restaurant with four locations in San Francisco called Sushirrito. As the name implies, this mouth-watering establishment combines the burrito and the sushi roll into one creation: The Sushirrito. Some crazy genius decided they wanted to be able to eat a burrito-sized sushi roll for lunch, and so it was. With terribly limited hours, Sushirrito offers a variety of delicious sushi burritos for lucky San Franciscans.

However I live in San Diego now, sadly without Sushirrito. Although many restaurants are trying, none are succeeding in meeting my high expectations. And so began my journey to recreate my favorite Sushirrito: Geisha’s Kiss.
Ingredients

Now, their online menu doesn’t have much to go off but I did my best. Here are the ingredients I gathered:

• 1 bamboo rolling mat
• 1 packet of seaweed
• 1 cup rice
• 1 tbsp rice vinegar
• 2 tsp sesame oil
• 1 tsp sugar
• 2 tsp soy sauce
• Sushi grade tuna
• 1-2 eggs
• Piquillo peppers (I got jarred)
• 1 lotus root (found at a Chinese grocer)
• 1 cucumber
• A few leaves of green leaf lettuce
• 1 tsp chopped ginger
• 1 avocado
• 2 cloves garlic
• 2 tsp tobiko
• 2 tbsp crushed sesame seeds
• 5 tblsp mayo
• Pinch of salt
• Pinch of pepper

I know that looks long, but I had about half of these ingredients at home. Here’s how it all went down.

Instructions

1. Preheat the oven to 325°F.

2. Cook the rice in a rice cooker or on the stove. When done, dress with traditional sushi rice dressing (rice vinegar, sugar, salt). Set aside to cool.

3. Chop the lotus root – Cut both ends off your lotus root and make sure it looks good inside (meaning no dirt or mold – if so cut around it). Peel the lotus root with a vegetable peeler, and chop it into thin slices.

4. Bake the lotus root – Spread out the chopped lotus root on an oiled baking sheet. Salt, pepper, and drizzle with a little sesame oil. Bake for 20-40 minutes, checking on them periodically to remove the brown ones. Let cool on paper towel lined plates.

5. Make the guac – Mince the garlic and ginger. Smash the avocado and add lime juice, salt, pepper, garlic, and ginger. Set aside.

6. Make the white sesame sauce – Combine the mayo, rice vinegar, soy sauce, sugar, sesame oil, and crushed sesame seeds. Set aside.

*Tip: You can dip a lotus root chip in the sauce as a yummy snack.

7. Prepare the fillings – Finish preparing your sushirrito fillings by washing and ripping off some lettuce, chopping a few peppers, cutting the cucumber, and slicing the tuna. Open the jar of tobiko.

8. Set up your rolling station – Lay out your bamboo rolling mat with a piece of seaweed, shiny side down.

9. Pour the rice on the seaweed and spread out into an even layer, wetting your hands first so the rice doesn’t stick.

10. Fill it up –  Layer your toppings, starting with the white sesame sauce.

Next I did lettuce, then peppers, then lotus chips, then guac and cucumbers, then tuna, and finally tobiko. (I forgot to add the egg. It wasn’t missed).

11. Roll it up – Pick up the end of the bamboo mat closest to you, using your thumbs. Use your other fingers to keep the toppings steady as you begin to roll the burrito. Try to keep it tight, and hopefully you should have enough seaweed to close it. You can wet the seaweed to make it stick better at the end. Wrap the sushirrito in foil or parchment paper, slice in half, and enjoy!

Feel free to dip it in extra white sesame sauce as I did. I also slid an extra lotus chip in each burrito for an added crunch. The results were delicious!