Original Publisher: QSR Magazine
Publication Date: September 01, 2015
"The sushi burrito concept is an evolution of the sushi roll. The American customer is looking for a nice-sized portion, but they’re gravitating towards the healthier route and the more economic route.
"With the Slammin’ Salmon, it’s tataki-style salmon. It’s basically sushi grade, but we sear it on both ends, so you’re getting a Pittsburgh-cooked piece of salmon. We deal with all-natural ingredients. The salmon that we get is from Norway—farm-raised, no antibiotics.
"We mix the Slammin’ Salmon with either white or brown rice, and then we mix it with four different vegetables: romaine, red cabbage, cucumber, and pickled jicama. We like to keep that fresh, crisp feeling—you’re getting it from the romaine and red cabbage.
"We usually mix it with a crunchy topping, which could be anything from fried shallots to fried garlic or tempura crunch. It gives that texture every time you take a bite; you’re getting that spice, you’re getting the smoothness, you’re getting the fresh pop from the jicama, but you’re also getting a bit of a crunch.
"The Slammin’ Salmon is the No. 1 seller. For the Dynamite, we egg washed it, covered it in panko, and deep fried it. Think about it like a large egg roll. You’ve got this completely sealed, Chipotle-sized sushi roll that’s hot on the outside, crispy like a Mozzarella stick, light and crunchy with panko, but then you still have the coolness of the fresh vegetables because we only flash fry it."
Retail Group Manager, Hai Street Kitchen
- Tataki salmon
- Gochujang sauce
- Romaine lettuce
- Pickled jicama
- Red Cabbage