The sushi burrito: A burrito not meant for the faint of heart. How does one take sushi and burritos and mold them into one? Uma Temakeria was ready to show NYC how it is done.
Uma Temakeria debuted the first sushi burrito in NYC in June.
Chef Chris Jaeckle created their signature "burrito".
The first step is to add rice. You can choose white or brown, but Jaeckle suggests white.
It is important to evenly disperse the rice so you get a little bit in each bite.
Next, you add the protein. For their signature burrito, they use line-caught tuna and salmon, but you can feel free to customize.
The next ingredient is probably the least healthy, but very delicious part: the spicy mayonnaise.
Jaeckle warns not to over-sauce, "This is where you get your heat from so you don't want to go too heavy."
Another key part to a sushi burrito is texture and freshness. For this you add cucumber, carrot, sesame seeds, and tempura flakes.
Then you roll it up in a seaweed wrap and you're ready to eat!
One of the greatest parts of Uma Temakeria is the use of sustainable ingredients.
If you don't or can't eat seafood, there is also has a vegan option, the Summer-ito.
If you'd like to try one, head over to Uma Temakeria at 64 7th Ave, New York, NY 10011.