Sushirrito

Quinoa, shaved kale, romaine hearts, red & yellow bell peppers, pickled red onions, cherry tomatoes, shallots, carrots, ginger guac

Teriyaki-baked salmon, tempura asparagus, pickled cucumbers, green leaf lettuce, pepitas, ginger guac, japanese 7-spice.

Yellowfin tuna (Raw), tamago, piquillo peppers, lotus chips, pickled cucumbers, sesame white soya.

Salmon poke (Raw). Plantain chips, green leaf lettuce, bubu, mango yuzu citrus sauce.

Japanese hamachi (Raw), cucumbers, pickled red onions, corn salsa, bubu, wasabi mayo.

Vegetarian. Japanese eggplant, mochiko mushrooms, julienne carrots, shaved cabbage, kale, fried shallots, roasted garlic tofu sauce.

Chicken karaage, red wasabi dust, shaved peppers, jalapenos, green cabbage, okinawan chips, peruvian herb sauce.

Surimi crab, cucumbers, red tempura flakes, ginger guac, sriracha aioli.

Shrimp tempura, surimi crab, cucumbers, red tempura flakes, sriracha aioli.

Kabayaki beef, blue corn chips, green cabbage, red radish, julienne carrots, red peppers, cilantro, kimichurri sauce.

Tuna picante (Raw), brown rice chips, melted pepper jack cheese, ginger guac, green onions, nori strips, sriracha aioli.

Sushirrito's habanero salsa . Vegetarian.

Sweet corn with fresh Mexican crema and Asian chili flakes. Vegetarian.

6 pieces.

Red wasabi dust. Peruvian herb sauce.

An earthy and nutty combination of traditional Mexican horchata with a blend of Japanese green tea and toasted brown rice.

A refreshing drink combining tropical herbal hibiscus leaves with the citrusy East Asian yuzu fruit.

Japanese sweet rice blended with mango puree and Mexican chamoy.

A balanced mixture of the South American passion fruit and Japanese pickled plum.

The best of Sushirrito: white soy marinated yellowfin tuna, leche de tigre marinated salmon belly poke, and Hawaiian kanpachi with wasabi aioli, with a side of crispy lotus and platano chips, and side garden salad. Fish accompaniments include roasted piquillo peppers, tamago, pickled cucumber, yuzu tobiko, takuan, masago, bubu, pickled red onions, sweet corn, red tobiko, and green leaf lettuce. Contains raw fish.

White soy marinated yellowfin tuna, lotus chips, roasted piquillo peppers, tamago, pickled cucumbers, yuzu tobiko, green leaf lettuce, served with agave kabayaki sauce and a side salad. Contains raw fish.

Salmon belly poke leche de tigre ceviche style, crispy platanos, takuan, green leaf lettuce, masago, bubu, served with agave kabayaki sauce and a side salad. Contains raw fish.

Hawaiian kanpachi sashimi, sliced cucumbers, pickled red onions, sweet corn, red tobiko, wasabi mayo, served with agave kabayaki sauce and a side salad. Contains raw fish.

Agave kabayaki baked salmon, tempura asparagus, pickled cucumbers, pepitas, green leaf lettuce, Japanese 7-spice sauce, served with agave kabayaki sauce and a side salad.

Surimi crab and shrimp tempura, red tempura flakes, cucumber, red and green cabbage, Sriracha aioli, served with agave kabayaki sauce and a side salad.

Shoyu-braised short rib of beef, blue tortilla chips, rustic veggie mix, kimichurri sauce, served with agave kabayaki sauce and a side salad.

Chili pineapple pork belly, ao nori dusted chicharron, kyabetsu mix, aji amarillo, served with agave kabayaki sauce and a side salad.

Spicy Japanese style chicken karaage, Okinawan chips, shaved peppers, green cabbage, yuzu huacatay, served with agave kabayaki sauce and a side salad.

Spicy eggplant, mochiko mushrooms, zen veggie mix, roasted garlic tofu sauce, served with agave kabayaki sauce and a side salad. Vegetarian.