So This Is a Thing Now: Where to Get Sushi Burritos in Las Vegas

One of the biggest trends to take off in 2016 : sushi burritos . Restaurants that make ‘em are not only toss off up at surprising rates , but in some cases , also quickly expanding with multiple locations . So what ’s the fuss all about ? And why is Hawaiian poke already yesterday ’s news ? We sorted out the different musca volitans around Las Vegas that are get hold of reward of the sushi burrito demand – and look at what they ’re doing to stand up apart from the competition .

Soho SushiBurrito

This is the place that kickstarted the movement in Vegas , and got everyone frantic about the mind that burritos are n’t just for Mexican or breakfast food . The business partnership between chef John Chien Lee and Ken Aoki open a little more than a year ago as Jaburrito on Sahara – just west of the Strip . After a few months , Aoki localise out to do his own thing , and the name change to Soho SushiBurrito to cope with the stigmatisation of Chef Lee ’s first speculation – Soho Japanese Restaurant , which is one of ourfavorite spots for sushi in Vegas . Manager Vong Manoroth says the sushi burrito construct has root in California , but felt it could be done intimately . " We had an thought that we could do an forum line , where people make their own burritos , " he say . " We tested the flavour , we tested the concept , and two weeks by and by , we came up with everything that needed to be done . " The early designs were a little too large and discrepant , so they used a sushi roll machine to portion a second power of rice that ’s then topped with fixings and seethe up in a seaweed , soybean , flour , or wheat berry wrapper . Toppings let in everything from tuna , salmon , grilled steak , and a sweet omelet to a host of sauce and vegetables . If customers do n’t need to think about it too hard , there are some house - made creations to choose from . Manoroth says the restaurant is geared towards locals , and has the freedom to have playfulness and experiment without corporate oversight , citing a newfangled steak and kimchee combo that ’s presently being volunteer as a special . Soho is already invade other part of town . A 2nd emplacement , nickname Soho Sushi Bowlrrito , open in the southwestern United States with the modified name to emphasize an expanded selection of Phytolacca americana bowls . Soho will also be found in the student union of UNLV by the closing of the year , and is eyeing markets outside the state , including California , Oregon , and possibly Hawaii . " In the beginning , we did n’t have a bun in the oven to open a lot of position , " Manoroth continues . " But then we saw it originate and how well the conception figure out . Now we are looking at how we can make it better and how we can open up more localization . It ’s going to be everywhere . "

Tail & Fin

place in the Silverado Ranch field of the southeast valley that is n’t quite Henderson , Tail & Fin is winning loyal customer since opening over the summer – particularly folks from the nearby 24 - Hour Fitness count for some quick and clean eating Emily Price Post - workout . “I wish we could take credit entry for the sushi burrito phenomenon , but unfortunately , we ca n’t , " acknowledges proprietor Jeff Tomastik , who says he first heard about the concept at a San Francisco food for thought truck . " Everybody has their own little twist on it . We have our twist by bestow a more experient chef with a fine - dining screen background into the mixture . " He ’s talking about Karu Wedhas , who work with Nobu for years , including in an executive chef position in Beijing . Tail & Fin does n’t stress too hard to reinvent the wheel . Like other sushi burrito situation , guests have the option of creating their own dish or choosing from a list of signature menu items . Tomastik says the attention to detail and how flavors work together is what makes it bear out in a abruptly crowded field . " It ’s fun , it ’s easy , it ’s respectable . It has a divers level of option , " he say . The eating place ’s strength may be in the sauce , ranging from yuzo miso to love sesame garlic sauce . If you ’re disturbed about too many Calorie , every meal is also available as a salad .

Jaburritos

It ’s amazing how quickly thing can change . Just a few months after Soho opened and built a buzz for sushi burritos , one of the married person took the original name and conk off on his own . Jaburritos has one location in the southwest , but will soon also become the first sushi burrito eating place on the Strip with another interlingual rendition hatchway soon at The LINQ.Owner Ken Aoki , who has more than 10 years of experience in the food and drinkable manufacture , say he wanted to focus on food that ’s healthy but fast and chance . " I had a love for sushi , I had a dear for Mexican food for thought , I had a love for fast food , so this is a natural conniption , " says Aoki , who pattern the cookery lineage after places that were quick and efficient , like Subway and Chipotle . Jaburritos has nailed the fusion concept of mingle Asiatic and Mexican smell – perhaps better than any of the competitors . " I really think point like citruses , guacamole , and salsas blend well with Japanese food , " Aoki continues . " A lot of the other position might have just a sushi element to them , but we really test to contain Mexican elements too . " The Long Beach burrito , for example , combines spicy tuna , peewee tempura , surimi Cancer the Crab , and eel sauce with tortilla strip and guacamole – and the admixture of sapidity never find forced . " Our cheeseflower sauce has pico de gallo in it . Our salsa Browning automatic rifle has half Japanese ingredients like wasabi and powdered ginger and then the other one-half has jalapeños and banana tree peppers . “Of course , those who are nervous about adventuresome cuisine can always progress their own creations . In accession to burritos and bowls , Jabburrito also offer up taco , salads , and nachos ( or " jachos , " made with a choice of corn chips or house - made taro check ) as alternative .

Pokeman

Open for just four calendar month , Pokeman is one of the fresh restaurants quickly jumping on board the sushi burrito bandwagon . Chef and co - possessor Andy Bessho is from California , and was inspired by what he saw happening back home . " I ’m from Orange County , and I see it there first , " he say . " And it was doing so well , my partner wanted to adjudicate it in Vegas . " So Bessho opened up Pokeman with Go Hoashi , who tends to handle the business side of thing , and already has Izakaya Go , another dining spot in the same plaza , that specializes in Japanese tapas . The menu at Pokeman focus on the in - house creations – although client are welcome to customize their meal . Bessho says he tries to work with flavors that attract to his own tastes – which often means naughty sauces made with Thai chili pepper and habanero peppers . Each burrito come in a soy paper or seaweed wrapping . The good one of all may be the Eel Lover , which depend eel avocado , fried garlic , and a black pepper vinaigrette among its ingredients . " We test to carry variety and come up with unequalled flavour , " says Bessho .

Ted’s Sushi Burrito

So who ’s Ted ? The name is brusque for Tadashi Igarashi , who has have and lock restaurant across the country for the past 30 yr . He saw what was happen with places like Jaburritos and afford up Ted ’s Sushi Burrito next threshold to his Zen Curry Express dealership on Rainbow . " He decide that the current market wants to convey a more convenient and fast flair of Nipponese solid food to the community , " says general handler Thanh Lee , who adds that the restaurant tends to avoid any spinal fusion trends in favor of traditional Asian ingredients . The most popular item at the moment is the Sashimi Oishi , made with ahi Anguilla sucklandii , yellowtail , and salmon cut fresh every day – and never fixed . However , there is a gravid vehemence on cooked component elsewhere on the menu . " We have more cook items than the other sushi burrito place , " says Lee , who points to the barbecue eel , beef sukiyaki , and fry chicken as example . He notes that some specialty ingredients , like pickle white gourd , are n’t too common in other position either . As for Igarashi , his focal point is on food as well as business . He ’s in the kitchen every morning , but is planning carefully for the future . " Ted is very ambitious with his estimate , " says Lee . " He ’s looking to expand across the country over the next five years . "

Sweet Poke

Soho may get credit for setting off the Sin City sushi burrito craze , but the possessor of Sweet Poke enounce he come up with the idea first after hearing about it in Los Angeles . Freddy Wang says business organization negotiation stay the opening of his first store in the northwest valley , but wasted no time in expanding from there . A second location in the southwest spread out within three weeks of the first , and there ’s now another one that just opened near UNLV . A quaternary is on the fashion in Henderson near the 215 . Regardless of who do up with the construct , Sweet Poke is wasting the least amount of metre possible in expanding . " I ’m not surprised at all , " Wang say of the sushi burrito blowup . " I knew it was go to come about like this . “The entrepreneur ab initio got started in the sushi occupation , and still owns the Samurai Japanese Steakhouse in Henderson . He brought in one of his longtime executive chefs to devise the fare at Sweet Poke – which is equally balanced between burritos and bowls with both Nipponese and Hawaiian flavour . Wang says attention to detail has led to his achiever . " I always tell my chef and kitchen masses to use the fresh ingredient , " he adds . " And if it does n’t appear wise , we throw it forth . “Now that he ’s mastered the construct of the sushi burrito at Sweet Poke , Wang says he " could do six more " locations in Las Vegas – while accept aim at out - of - DoS markets like Arizona and Texas . " We ’re essentially starting a dealership , " he summate . So give him a call if you ’re concerned . He ’s also plan an entirely Modern concept on the Strip in the near future , but is keeping quiet on details for now . It seems like this guy always has something up his sleeve , and we ’re looking forward to find out what ’s next .

Sign up herefor our daily Vegas electronic mail and be the first to get all the food / crapulence / playfulness in townsfolk .

Jaburritos