Friday, August 18, 2017

Tio Pepe's Churros

I realize that most people can not order products from food service distributors, or wholesale vendors.  So you might wonder why I have labels for these sorts of items on my blog, and why I bother review, if they aren't accessible to you.  The reason?  You likely eat these products yourselves, and you just don't know it.
Iconic Signage.
Like Tio Pepe's churros.  Have you ever had a churro at a beach boardwalk, carnival, amusement park, or from a street vendor?  One that wasn't made by them?  If so, chances are fairly high it was made by Tio Pepe's.  They kinda own this market.  It probably had a sign in the corner somewhere like the one above (which I spotted on the streets of San Francisco, on a churro cart).

Tio Pepe's is part of the J & J Snack Foods lineup of brands, which also includes Super Pretzels (coming soon!), Slush Puppies, ICEE, and much, more much.  They are carried by nearly ever large food service distributor who carries churros.  I have confirmation that these are the ones sold at Disneyland.  If you really want them, they are also carried by Smart & Final.

Tio Pepe's makes only one thing: frozen churros, in a variety of sizes and flavors.
Churros.
"Tio Pepe’s authentic churros will have your taste buds going loco!"

Traditional churros are available in 3 sizes (5" mini, 10" traditional, 16" King Size), and several varieties: plain, bavarian creme filled, cinnamon sugar, double twisted, double twisted with cinnamon sugar), strawberry.  They also make 51% whole grain varieties, with more fruit filled options, like mango, guava, apple, raspberry.  They are called "Cinnamon waffle sticks" in some markets.

I don't claim to be a churro expert.  I barely even like them, to be honest, like the lackluster ones from Rubio's, which I've tried several times (although I did kinda like the one I had a Nick's Crispy Tacos).  The only churro I really recall liking before is the cream filled one from Phat Philly.  I wonder if that was from Tio Pepe's?

Anyway, these are solid classic churros.  Not fresh, not amazing, but they are what they are.

For foodservice distribution, they come frozen, plain.  Instructions to the distributor are pretty simple: bake in the oven for 4 minutes, or fry for 10-20 seconds.
Cinnamon Sugar Traditional.
"Churros are a straight donut-like Hispanic pastry. The traditional churro is rolled in a cinnamon-sugar mixture and served with a slightly crispy exterior and warm moist center. Its lightly sweet taste is enjoyed by children and adults alike."

All the churros come plain, packaged with a cinnamon sugar packet.  The distributor has instructions to roll in the provided cinnamon sugar mix.

I had a cinnamon sugar version, and it was heated in the oven.

It was a pretty classic churro, much like you'd get at any amusement park or street vendor (probably, literally).  It was crispy, not too greasy, and well coated in cinnamon and sugar.  I liked the cinnamon and sugar.

And beyond that?  Not much to say.  It wasn't as good as a fresh one.  It wasn't as good as a fried one.  It was what it was.
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Thursday, August 17, 2017

Petsi Pies, Boston

Petsi Pies is a bakery based in Somerville, MA, near Boston.  I have not visited myself, so I can't tell you much, except that they also have several cafes in nearby towns, and also serve sandwiches, soups, and other standard cafe fare.

I was introduced to Petsi Pies when visiting my Cambridge office, and a co-worker brought in a pie to an office party.
Pie Logo.
The sticker on the box with their logo caught my attention, when I came across the box sitting in the microkitchen.  It was bright, and unusual looking (I can't stop seeing a bird beak!), and then I realized there was pie within.  I had just finished lunch, with dessert, but, I couldn't resist.  I'm glad I didn't.  I was impressed.

Anyway, the company is named after the baker who started it, who has the nickname Petsi.  

The pie lineup comes in 3 sizes (5", 8", 10"), with a wide variety of fruit pies, cream pies, seasonal pies, and all the classics, along with savory pies.

I only tried the one, but I'd gladly try more.
Brown Butter Pecan Pie.
This was very good pie.

Pecan pie is a classic for me, as my mom has always made a (Karo syrup) based pecan pie that I adore.  I love pecan pie.

And this?  Better than my mom's pie, for sure.  It was sweet, but not cloyingly so, with more depth to it than just sweet.  I didn't necessarily taste brown butter, but I could tell there was more going on.  The goo layer was also more of a custard, or perhaps a caramel, than I am used to, richer, thicker, and again, more than just sweet.

The pecans were standard, pecan halves, on top of the sweet custard.

The crust was the only lackluster component.  It wasn't bad, but it didn't taste any better than a grocery store crust, not flaky, not buttery, not special.

But overall, a good pie, and I'd love to try more of their pies!

Petsi Pies Menu, Reviews, Photos, Location and Info - Zomato
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Wednesday, August 16, 2017

Waffling Leftovers: Marinated Peaches

Today's waffling adventure is another rather, uh, nontraditional one.  If the concept of waffling things that aren't waffle batter is new to you, you might want to start with my master post, and then return here.
Marinated Peaches: Transformed!
Remember the time I waffled figs?  This was basically inspired by that, although rather than just starting with leftover fruit, I started with leftover marinated fruit,  originally part of a salad.  And rather than just having waffled fruit, I jazzed it up, inspired by my amazing waffled plantain sundae from the week before.

Will it Waffle: Leftover Marinated Peaches?  Yup, smoky, grilled, and totally saved them

Attempt #1: August 2017

The Original: Heirloom Tomato and Stone Fruit Salad with Burrata.
First, let's start with the original.  One of my favorite "salads".  Heirloom tomatoes and assorted stone fruit (peaches, plums, nectarines, apricots), drizzled with olive oil and a balsamic reduction, and topped with burrata.

Oh how I love this salad.  Think of a basic caprese, and then imagine something 100x better.  High quality assorted beautiful heirloom tomatoes, all incredibly flavorful on their own.  Never tried mixing in stone fruit?  Do it.  It works great, I promise.  Plenty of perfectly ripe, creamy burrata, obviously sooo much better than just fresh mozzarella.  Incredible balsamic drizzle.  Olive oil and salt to make all the flavors pop that much more.

Oh yes.
The Leftovers: Soggy Marinated Peaches.
But the leftovers?  Yeah.  As you can imagine, this salad has very short shelf life.  I separated out the burrata from the produce to try to make it last longer.

The next day, I salvaged all the heirloom tomatoes.  They had gotten a bit mealy from being in the fridge, but, when paired with leftover burrata (which did hold up fine), I didn't mind.  And they were even more flavorful from the balsamic, which was now not just a drizzle, but, a marinade.

The stone fruit was a mixed bag.  The plums lasted fine.  The softer fruit though got really mushy.  It just wasn't very good, even if the flavor was there.

We were going to throw it out, but, I decided that if I was going to throw it out, I might as well throw it on the waffle iron ...
Into the Waffle Iron...
So into the waffle iron the soggy slices went.  350 degrees.

They made a lot of noise at first, as all the moisture started cooking out.
Almost Done ...
Once the moisture was gone, the slices started grilling (er, waffling).  Once they had decent waffle marks, I pulled them off.

Sure, they didn't turn into a waffle, but, they did basically grill.  (I do wonder if I should have formed them into a mound and just tried to make a waffle patty out of them though ... next time!)
Waffled Marinated Peaches with Balsamic Basil Cream!
I plated them up with salted balsamic basil cream that I made while the peaches were cooking.  That sounds fancy right?  Ha.  I just mixed whipped cream with the rest of the marinade remaining in my container, and added a little fleur de sel.

The peaches were actually good.  Soft, slightly caramelized.  A bit smoky.  Totally edible in this form, and honestly, they were so mushy and off putting before waffling that they really were trash.  Waffling saves yet another item headed for the trash!

The cream was tasty too, but I found myself wanting a cold component, so I added Milk & Honey ice cream after the photo was taken.  I liked the cold ice cream with the hot fruit much better, and wished I had just plated it with the honey ice cream originally, and drizzled the balsamic reduction over it all (again, next time!).

So, overall, yes, a success.  The peaches were too soggy to really eat before, and transformed into a very tasty dessert.  I'd do this again, but, just go for ice cream.

Attempt #2: September 2017

The Original: Arugula salad, with stone fruit, burrata, and balsamic drizzle.
A few weeks later, we had another salad featuring stone fruit and burrata, this one a bit more traditional, with a base of peppery arugula.

It was great, and there was plenty leftover.  I saved a bunch of the white peaches and burrata, and tons of the balsamic marinade.
Peaches ready to waffle!
The peaches went into the iron, untreated.  350 degrees.
Grilled Peaches!
They grilled up beautifully.

The first few didn't even make it onto my waiting plate - they were hot, slightly caramelized, and totally delicious.  I also forgot to take a photo, I was too busy enjoying the amazingness.

With the rest, I made a spinach salad topped with both fresh and grilled peaches, burrata, and the balsamic drizzle (and some olive oil).  So simple, but so so good.

So, leftover marinated peaches, not only do they transform into a great dessert, they also work as a salad topper!  
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Tuesday, August 15, 2017

Air New Zealand International Lounge, Auckland

My journey with Air New Zealand continued to the lounge in Auckland, after a fairly enjoyable flight from Sydney, and a visit to the brand new lounge in Sydney for incredible breakfast.

I had visited the Air New Zealand lounge in Auckland a few years ago, but, it must have been a different lounge, as the layout seemed totally different this time.

Overall, it was a large, but crowded, lounge, with lots of seating options, and poor buffet food.  Nothing particularly noteworthy.  The Sydney lounge was far superior, as was the previous Auckland lounge.

Facilities

There were showers, but I didn't check them out.
Big Main Area.
The lounge opens into a large room with assorted, not very comfortable, chairs.  This area was packed though, it is clear that most people just settle into the first chairs they find. 
Window Seating.
But for those who venture further, the space is broken up into several areas, all with different styles of seating.  There were comfortable padded chairs and couches along a window.
High Table.
I quickly found a high table, and used it as a standing desk.  After sitting on my previous flight, and gearing up for a 12 hour flight, the last thing I wanted was to sit more (although most people did use the stools, I was the oddball standing here).
Swing Chairs!
The end of the room also had a few coveted swingy chairs, that I must admit, looked pretty awesome.  If only I wanted to sit.
Bar.
The bar wasn't much of a hub of activity, although it did have some stools.  I think most people preferred to just use the self service drink stations.
Dining.
The area closest to the food buffets had dining tables with chairs, plus another high table (this one with a different style of stool).
TV Lounge.
Near the front entrance was a media room, with a large screen TV, the only area that was relatively empty.

Drinks

There were two self-serve drink stations, and a bar with alcohol and a barista.
Drink Station.
The drink station had juices (orange, apple, tomato), beer and cider in the fridge, basic liquors, and soda taps (including lemon lime of course).

There was also a water tap with hot, still, or sparkling water, and lemons and limes on the side.
Robot Coffee.
You could also opt to make your own coffee from the robot.  Decaf was instant.

Food

Food is all located in a buffet area, along with a station with a made-to-order dish of the day.  Most of the buffet is duplicated, so it moves fairly efficiently.
Bhuja Mix, Pretzels.
Ok, I lied.  There is food in one other location, bar snacks at the bar.  You know me and my love of snacks.

I do love bhuja mix, so I was happy to see that, although I remembered liking the "Snippets - Honey & Dijon Snacks" before and was secretly hoping for that again.  The bhuja had little crispy peas, crispy chickpea sticks, and more, and was seasoned with curry spices.  Very munchable, which I appreciated.
Lollies.
The bar also had jars of wrapped candies and mints.
Salads.
The buffet featured 4 salads, all vegetarian.  I skipped the first two.
  • Lentils with raisin and carrot
  • Iceberg with mint and vegetables (with unlabelled dressing)
  • Roasted cauliflower with honey and walnut
  • Tomato & basil farfalle, bocconcini, & parmesan
The cauliflower salad was ... not dressed?  Just leaves of spinach, raw walnuts, and roasted cauliflower.  Not sure where the promised honey was.  Not good.

The pasta salad was equally bad, very tangy, and I didn't see any cheese in it.
Cheese, Crackers, Scones.
I did try one of the darker crackers with the pear and fig chutney, and it was fairly tasty, a hearty cracker.

The final item was cranberry & orange scones, and they looked dry, and there was no whipped cream or anything to spread on, so I skipped.
Cheese, crackers,  muffins.
There were three types of muffins, the two here (double chocolate and golden corn), and a third, unlabelled muffin was added later.

I tried the unlabelled one, and it seemed to be trying to be healthy.  It had some kind of tiny seeds (chia? linseed?) and walnuts, wasn't sweet, and was fairly dry.  Not recommended.
Golden Cornmeal Muffin.
The Golden Cornmeal muffin was fascinating, and not at all what I was expecting.  It was savory, cheesy, and had huge chunks of corn in it.  More like a savory cornbread muffin.  It wasn't necessarily good though.

I gave up on the baked goods, the ones from the Sydney lounge were much better.
Soup, Rolls, Butter, Snacks.
The daily soup was tomato, there were several types of rolls with butter and margarine, and more of the same snacks from the bar.

Again, I only had eyes for the bhuja mix.
Desserts.
Besides snacks, I love one other thing from buffets: desserts!  A buffet means I get to try them all :)

The dessert lineup had two potted items and fruit salad.
 Raspberry  Crème Brûlée.
I was super excited to see crème brûlée, as my blog has an entire label devoted to it.  And then ... I tried it.  Not good.  Also, totally not crème brûlée.

No bruleed top, just thin caramel on top.  The raspberry was just a little puddle on top.  But neither of those things were really the problem.  The problem was that it was gritty and tasted horrible.
Apple Cream with Gingerbread.
This was slightly better, but only slightly.

The bottom was a soggy cake (I guess gingerbread), then a layer of cream (that didn't taste like apple), then an apple compote, then more cream, and topped with what seemed to be stewed raisins.  I don't really care for apple, so that is why I wasn't pleased with the flavor, but the cream also wasn't very good, just like the crème brûlée, it had a really strange taste to it, like it had gone bad, honestly.

I was sad, as both of there were dessert items that I should have liked.
Action Station: Pull Lamb Pappardelle.
During our visit to the Air New Zealand lounge in Sydney, the made to order chef station had crepes in the morning, but we weren't able to stay long enough to see what it transitioned to at lunch time.

Here, the station looked promising from a distance, I saw fresh pasta!  A chef making plates to order!  But ... the sauce had lamb.  Only lamb.  I don't like lamb.
Lamb.
Unfortunately for me, the lamb continued into the hot buffet.  The only protein option was lamb.  No seafood, no chicken, no beef.  Only lamb.  I know New Zealanders love their lamb, but, geez!
Herb Cous Cous.
It was served with herbed cous cous on the side, another item I'm not particularly fond of.
Green Curry Thai Vegetables.
The veggie entree was thai green curry, which I did try.  It was mushy and horribly overcooked.
Asparagus with Garlic Butter.
I skipped the asparagus swimming in garlic butter.
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Monday, August 14, 2017

Sushirrito

Update Review, Kearny Street Location, August 2017

It has been years since I last visited Sushirito.  The concept, as a refresher, is simple: sushi, in burrito form.  Perfectly trendy:
"We infuse multi-cultural flavors into every sushi burrito. By blending the premium flavors and healthiness of sushi with the form factor and convenience of burritos, we serve fresh, convenient, large, hand-held sushi burritos."
Since then, Sushirito has flourished.  They have 4 locations in San Francisco now, plus down in Palo Alto and San Jose, but have also recently expanded to New York.  The San Francisco locations are still primarily mid-week lunch places, and the lunchtime lines are still crazy long.

Our visit this time was to the newer (but still several years old) location on Kearny St near Union Square, the only location open on Saturdays, and, at dinner.  We arrived at 6:30pm on a Saturday.  There were only a few other customers dining, and a few who came while we were there, but otherwise it was fairly quiet.

No issues with ordering, staff were pleasant enough, and our sushiritos were quickly assembled to order.

And they were excellent.  Better than I remembered.  I'll gladly return, hopefully, without waiting several years ago next time.
Limited Seating.
There is very little seating at the Kearny Location.  4 small tables with high seating are pushed together (seating for 8 total, we broke them apart into two tables for 4), and a couple small low tables around the perimeter of the room.  Most people get their food to go.

The rolls all come boxed to go, even if you are dining in.  There is no option for a plate.  The boxes do unfold into kinda cool "plates" though, but I failed to get a photo.
Cold Fillings: Veggies, Tamago, Raw Seafood, Herbs, Sauces.
Sushiritos are made to order, Subway/Chipotle style, with a cold well set up with all the pre-cut veggies, raw fish, herbs, dry crunchy ingredients, and sauces.
Hot Fillings: Crispy Chicken Katsu| Oven-baked agave-soy salmon (covered) | Tempura Asparagus | Shrimp Tempura.
Hot items come from a steam tray, which somehow manages to keep the tempura items and fried items crispy.
Sumo Crunch (no guac). $11.
"Shrimp tempura, surimi crab, shaved cabbage, cucumber, ginger guac, red tempura flakes, and sriracha aioli."

I have a confession.  I haven't really been into sushi lately.  Raw fish just hasn't done it for me, for years now.  I wish it did.  I really wish it did.  And I don't understand why I stopped liking sushi.  But, sometime in the past few years, I stopped liking sushi.  So, all the raw seafood rolls featuring yellowtail, tuna, or salmon belly, just weren't appealing.  I also quickly ruled out the beef and crispy chicken katsu options.  Which left me with 4 options, all radically different: Salmon Samba (with oven-baked soy glazed salmon and tempura asparagus), Porkivore (pork belly and chicharrons!), Buddha Belly (vegetarian, with eggplant and mushroom fries), and the Sumo Crunch (tempura shrimp and crab).  I opted for the later, a play on a California roll.

Like all rolls, it was served wrapped in paper, sliced in half.  This form factor, as silly as it sounds, really is remarkably easy to eat.  Like a burrito.  Like a sandwich.  It makes sense, really.

The rolls are also huge.  I guess, like a San Francisco burrito in that way.  And not because they load them up with tons of rice.  Because they are stuffed full of quality ingredients.

Most (maybe all other?) sushirito rolls come with the seaweed on the outside, rice inside, but this one is inside out, with rice on the outside, seaweed under that.  It was coated in red tempura flakes, which I loved.  They were crispy, salty, and looked like roe at first, until I realized what they were.  They made the roll a bit more fun, and I appreciated the crunch.

The insides were even better.  The roll was absolutely stuffed with shredded "crab" (yes, it was surimi).  Soooo much "crab".  It was not seasoned itself, but when combined with the sriracha aioli it was very satisfying, although of course I would prefer real crab.  I did wish my roll had more aioli though, I wanted a bit more creamy goodness.

The tempura shrimp was even better.  The batter was very flavorful, it wasn't oily, the shrimp well coated, and it was somehow still crisp.  Remarkable, really.  Each roll had 3 large tempura shrimp in it, an incredibly generous portion.  I also liked the shrimp with the aioli, again, wishing there was a bit more aioli.  I loved the crunchy texture from the tempura shell, and the chew from the shrimp, they added to the satisfaction of eating the roll.

The cabbage provided a bit of freshness, and, like everything else, went great with the aioli, basically forming slaw.  If Sushirito wanted to carry side dishes, I think a slaw like this would be fantastic.

The only thing I didn't like in my roll was the slices of cucumber.  They were fine, thin slices, but, I don't really care for cucumber.

I had to leave the guacamole out, because I'm allergic to avocado.  Perhaps it would have added the additional creaminess, such that more aioli isn't normally needed?  Luckily for me, this is one of their very few allowed changes.  The menu is very clear: "No substitutions, additions, or modifications other than the listed options allowed."  They mean it.  I couldn't have the guac on the side to give to someone else.  I couldn't add anything in its place.  You certainly couldn't try to make up a roll mixing items from other rolls.  I know they have good reason for this, but, some flexibility would be nice.

Overall, this was wonderful.  The crab, tempura shrimp, cabbage, and aioli combined together beautifully.  The roll was full of textures and flavors.  It was extremely satisfying to eat.  As another dinner put it, "That was just a really complete package".  I agree.

The $11 price was also extremely reasonable for such a large roll (we actually split one, and were both satisfied), even if it has crab stick rather than real crab.

Original Review, March 2013

I have a list of places that I want to check out for lunch, but they are only open M-F, and only during lunch time, so they I rarely get the chance to go, as I'm a spoiled employee who gets served delicious meals at work, and it is hard to justify the time and cost of leaving the office.  However, today there were a bunch of extra people in the office, making for long lines in the cafe, so we decided to venture away and (gasp!) pay for lunch.

We went to Sushirrito, a place that I've had on my radar for quite a while.  Described as the lovechild of sushi and a burrito.  So perfectly San Franciscan!  This sounds gimmicky, for sure, but reviews were decent, and the website claimed they used quality ingredients.  So, we decided to take our chances.

We rounded the corner and immediately saw the line, even though we tried to go slightly off peak, at 1pm.  Uh-oh.  The line was sizable.  And really slow.  It gave us plenty of time to consider our options: two rolls with raw fish (hiramasa or yellowfin tuna), one with cooked salmon, one with cooked crab, or the more ridiculous ones with pork and bacon, chicken kastsu, or soy puffs.  All of the rolls also contained rice, assorted veggies, and fun things like fried cream cheese, lotus chips, or tempura veggies.  And they all had crazy custom sauces, usually creamy.  Wrapped in rice and nori, rolled up like a burrito, and served sliced in half. These things were massive.  They looked like burritos for sure, but, with sushi ingredients.  Exactly as promised.

A lot of Yelpers complained about the prices, $8.50 - 11.50.  I guess compared to a burrito this is pricey, but I thought the price was completely justified.  The rolls, as I mentioned, were huge, and had substantial amounts of fish in them.  If you were to just extract the raw fish, you'd easily have a $10 sashimi platter, so I really don't understand the price complaints.  It isn't a burrito folks, it is sushi!

The rolls were made to order, sorta Subway style, with the workers going assembly line style, starting with one person who prepared the outer nori wrapper and rice, the next who added the protein layer, the next who added the veggies, then next wrapped and sliced, and then finally the cashier rang you up.  Very efficient, with the bottleneck definitely being the cashier.  The ingredients were being sliced up in back and very quickly replenished, so even though the fish and veggies were not sliced immediately to order, they really hadn't been sitting long at all.

Overall, it beat expectations.  It was by no means fantastic sushi.  And it probably wasn't worth the 30 minute wait.  But, the fish was certainly reasonable quality and the flavor combinations were pretty interesting.  And, more amazingly, the concept did work.  While I appreciate the simplicity of sashimi or nigiri, and really enjoy tasting raw, unmodified fish in those forms, I also do love sushi rolls.  I like a simple salmon and scallion roll, but I also love a spicy tuna with mango slices covered in macadamia nuts roll.  These aren't the same thing, and they serve totally different purposes, and this falls into the same category.  If you want to really taste the fish, and you want super high quality fish, this isn't it.  But if you want something fun, portable, easy to eat, and pretty tasty, this isn't a bad choice!

The biggest thing I missed out on from traditional sushi was the soy and wasabi.  There were many flavors built into the rolls given their plethora of ingredients, and particularly with the sauces, but I did want some soy sauce and wasabi to add on.  They also suffered from the same issues that all but the very best burritos have: distribution of ingredients.  Anyone who eats with me regularly knows how obsessed I am with "the perfect bite".  I love nothing more than finding that bite that contains all the right ingredients, in the right balance, to just achieve perfection.  And with most food, you can make these perfect bites.  But burritos/sandwiches/etc are special, and you have to just consume things as presented, which, if the maker is rushed/doesn't care, leads to inconsistent bites.  And these definitely had that issue.

Anyway, I'd go back regularly if it were closer, open better hours, and didn't have such long lines.  But for now, I'll be putting it back on the list, to try again some other day, but I'm not in any rush to do so.

Geisha’s Kiss: Yellowfin Tuna (Hand-Caught), Tamago, Piquillo Peppers, Yuzu Tobiko, Lotus Chips, Cucumber, Avocado, Green Onions, Sesame Seeds, White Soya Sauce.  $10.50.
There was a very generous amount of tuna in the roll.  I was somewhat shocked at how much there was, particularly given all the Yelp complaints on pricing.  And it was all pretty decent.  No strange textures, no stringy fatty bits, just decent cuts of decent fish.  I was pleasantly surprised.  The rice was pretty standard sushi rice, nothing notable, and the nori was crispy and slightly salty.  I absolutely loved the crunch from the lotus chips, but I felt that there weren't enough in the roll.  In the future, I'd ask for more!  The avocado and the sauce added a delightful creaminess and richness.  Sadly, there was barely any tamago, which was a big part of why I chose the roll, as I love tamago (although, I'm not quite sure how good that would have been with the tuna anyway).  The bits that were there were tiny little chunks.  Again, I'd ask for more in the future.  I know, I'm crazy, wanting more of the cheap ingredients and less of the tuna :)  There was also barely any of the other ingredients, which was dissapointing, since I was looking forward to a spicy kick from the piquillo peppers.  It was really quite fun to eat, certainly the easiest sushi I've ever had!

I also had a bite of "The Yakuza": Hiramasa Sashimi (Australian White Fish), Spicy Jicama, Cucumber, Lola Rosa Lettuce, Red Tobiko, Avocado, Green Onions, with Citrus Mojo sauce.  I thought it was a lot better.  The fish wasn't as flavorful as it was just a simple white fish rather than a more intense tuna, but the rest of the flavors, and particularly the sauce, were much more pronounced.  And it tasted a lot fresher and lighter due to the higher percentage of refreshing veggies, like the lettuce, cucumber, and jicama.  I loved the kick from the spicy jicama!
Sushirrito Menu, Reviews, Photos, Location and Info - Zomato
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