A New Type Of Burrito
By: Kiara Revels ’18
Food fusion has become increasingly popular nowadays, as it is usually the specialty of contestants on popular shows like Food Network Star and Top Chef. On the recent New York trip, I ate at a Mexican barbeque restaurant cleverly called âMexicueâ. This week I went to a place that combines two of my favorite culinary genres: Mexican and Japanese. Located eight minutes away from school on Adams Street is Kazu Sushi Burrito.
While their menu includes classic Asian dishes such as chicken teriyaki and fried rice, their artistry lies in their pokĂ© and sushi burritos. Structured like a Moeâs or Chipotle, you start at one end of the line and create your burrito on the way down. You can either order a specialty ($12) or build your own ($10) if youâre feeling creative. I ordered a specialty called the âKazuâ that has spicy tuna, salmon, shrimp tempura, avocado, cucumber, mango, tobiko, tempura flakes and shrimp sauce. I also got a side of seaweed salad for a fresh and perfectly salty side. All of the flavors that shine through in a bitesize sushi piece are accentuated in this burrito. The package of three different proteins work together and compliment each otherâs distinct flavors. (If youâre not into raw fish, they have the options of chicken, crispy shrimp tempura or steamed shrimp). The creaminess of the avocado, the sweetness of the mango and the crunch of the cucumber add an array of texture and bold flavor to it. Being topped with a drizzle of shrimp sauce is a must, as it adds another layer of flavor and moisture to the other ingredients. My mouth is watering just thinking about it.
I urge all of you sushi lovers to go to Kazu and enjoy a larger than life sushi roll filled with all the flavors you already love. I also encourage those who arenât sushi fans to give it a try, as they have so many options that are less traditional. Decide for yourself whether you prefer the classic Mexican burrito or this fun new type!
Image courtesy of Kiki Revels ’18.