Editors’ Recommendations NASCAR Driver Brad Keselowski on Crashing, Winning, and Creating a Legacy Are Fermented Pizzas a Trend to Watch? We Asked a Pro to Find Out You may have heard of a sushi burrito or seen a coworker eating one at their desk. Or maybe you even enjoy a sushi burrito on a regular basis. But if you’re unfamiliar with this delicious portable meal, now is the time to get acquainted.A sushi burrito is pretty much exactly what it sounds like — delicious sushi ingredients, including raw fish, rice, and veggies, wrapped up nice and neat into a burrito-shaped roll. Typically, they are assembled just like sushi rolls with the protein and other fillings in the middle, followed by a layer of rice, then wrapped tightly with sheets of nori, aka seaweed. The sushi burrito has blown up in recent years and can be found at all types of fast-casual restaurants and food halls that serve hungry lunchtime crowds and folks looking to grab a quick, filling, fairly healthy meal.SushirritoBy now, we’ve already seen a lot of places slinging the delicacy come and go. But the home of the original sushi burrito, Sushirrito, is still going strong. So we caught up with Sushirrito founder Peter Yen to learn about how the sushi burrito first came to life and how they come up with different flavor combinations to keep things delicious and interesting.The Manual: What sparked the idea for the sushi burrito?Peter Yen: In 2004 … I was working in downtown San Francisco and got bored with the usual lunch options. I started wondering why there weren’t more choices other than the typical sandwich, soup, and salad options.“What would happen if you made a really large sushi roll, operationalized it for speed, and also modernized it by infusing Latin flavors?”I particularly liked sushi, but there were only two possibilities at the time. One was pre-made grocery sushi which was fast and convenient, but of lower quality and not a great value. The other was full-service sit-down sushi restaurants which were slow and pricey. I realized quickly that sushi’s form had a lot of limitations for fast throughput, so I asked, “What would happen if you made a really large sushi roll, operationalized it for speed, and also modernized it by infusing Latin flavors?” That seemed intriguing, but I didn’t really take the business idea seriously until I was in business school in 2008.TM: Was there an original “formula” or ingredient list for the first sushi burrito? How have you decided on new types of fish or fillings to add to your menu? Slopestyle Mountain Bike Champion Emil Johansson Talks Tricks, Staying Fit, and More View this post on Instagram How to Cook Rice Perfectly Every Time PY: When I first met my executive chef and co-founder Ty Mahler in 2010, I asked him to create different rolls using tuna, hamachi, salmon, chicken, and one that was vegetarian. His first question was, “You want to put chicken into a sushi roll?” He was skeptical of what I was trying to create. But he quickly adapted and started creating so many different recipes. I remember our first tasting was of about 30 sauces and nothing else. He was very disciplined in getting that right, then moved onto the proper type of sushi rice and seasoning, different proteins, vegetable combinations, and then the operations. He always focused not only on balanced flavors but also on great textures in every roll. From there, it was just lots and lots of “R&D” (aka eating!).TM: If someone was ordering a sushi burrito for the first time, what would you recommend they fill it with?PY: Unlike a lot of recent fast-casual concepts, we actually don’t allow for full customizability with our menu. Each sushi burrito was designed with a different palate in mind, so each provides varying amounts of texture and flavor (saltiness, sweetness, tanginess, nuttiness, spiciness). So, it really depends on your personal preference. The best thing is to see what appeals to you first from a protein standpoint and then go from there.TM: As the founder and CER (chief executive roller), what is your go-to Sushirrito order?PY: I get that question a lot actually, and it’s a tough one to answer. It really depends what I’m in the mood for. But typically, if I want raw fish, I’ll go for the Satori (hamachi, cucumber, pickled onion, ginger guac). If I want something cooked, I usually go for the Salmon Samba or the Fiery Chicken. I’m not vegetarian, but I also really enjoy the Buddha Belly (Japanese eggplant, mushrooms, cabbage, carrots, ginger guac, kale, fried shallots). But as you can imagine, I’ve eaten the entire menu many, many times over, and I do enjoy them all — otherwise, we would adjust or remove the roll. We are also constantly testing out new items as well, so I’m usually eating. Not too shabby of a job to have I’d say! The Geisha’s Kiss was inspired by food from all over the world. From secret ingredients used in Hawaii, to local dishes served in Barcelona, we ended up in our test kitchen creating one of our customers’ favorite rolls. A touch of tamago compliments the fresh tuna with some sweetness, and lotus chips give the roll that nice crunch!A post shared by Sushirrito® (@sushirrito) on Mar 11, 2019 at 11:33am PDT California Burritos Just Might Be the Perfect Culinary Hybrid
Helpful Wine Terminology So You Sound Like You Know What You’re Talking About Editors’ Recommendations Why Tea and Beer Go Well Together (and 5 Tea Beers to Try) 15 Best Subscription Boxes for Men Who Love Gifts Getting to Know the Lithuanian Beer Scene Session Wines Are Your Best Easy-Drinking Buddies Grape harvest season is just around the corner, and if you didn’t know, this is the make-or-break perennial stretch for scores of winemakers. In the northern hemisphere, the harvest tends to fall in September and October, meaning producers are presently looking to finalize their staff to make sure they have enough helping hands when the first truckload of fruit arrives.Mark Stock/The ManualWhether you’re formally interested in an actual position or casually interested in observing the culture, here are three ways to get involved during the 2019 vintage. Consider an InternshipThere are countless tales of folks giving up their day jobs and joining the wine realm full-time after working a harvest (which can be pretty backbreaking at times). An internship is a great way to immerse yourself in the trade and often requires little more than a good work ethic and some stamina.Mark Stock/The ManualThe harvest window is about eight weeks and most entry-level positions involve repetitive tasks like pumping over tanks or analyzing samples (checking sugar levels, pH, etc.). But it’s wildly engaging, as every ferment behaves differently and every winemaker has his or her own philosophy. It’s an amazing time to see an artist at work and if you’re lucky enough to work at a smaller label, you’ll learn loads from the cellar crew. Even if you don’t come away with a new career in mind, you may have the tools to make some wine at home or at least have a better understanding of how the stuff comes to be.What’s more, there are wine regions in amazing places all over the globe. You can leverage your interest and ability to work long days to transport you to places like New Zealand, Croatia, South Africa, and the Okanagan. Resources like winebusiness.com are great for domestic gigs while sites like WWOOF offer international opportunities. Sort or Sample FruitDuring the lead up to harvest, many wineries will send people out to collect fruit samples. That means walking sunbaked vineyard rows with a bag in hand, grabbing random grape berries and ultimately testing the juice. It’s a great way to walk through some pretty private property as well as get a glimpse at what kind of wine the winemaking year might produce.Mark Stock/The ManualAs harvest sets in, grape-sorting is another great option. It’s a pretty simple task that one could do for a weekend afternoon in exchange for a hearty harvest lunch or special rates on wines. Sorters weed out unwanted fruit, from unripe or diseased clusters to leaves and other debris. You can wear your juice-stained hands like a proud badge and experience the excitement as winemakers get their first real look at the vintage. Spectator SportIf you don’t feel like getting your hands dirty, simply enjoy a tasting at a working winery and observe all of the action. The activity is highly entertaining, from the loading and unloading of half-ton fruit bins via forklift to barrel repair and punch-downs, there’s plenty of stimulation. And there’s nothing quite like the smell of freshly fermenting wine.Mark Stock/The ManualCollaborative wineries like Carlton Winemakers Studio in the Willamette Valley or the incubators at the airport in Walla Walla are great options. Here, you can enjoy a smattering of wines made in-house while you witness those very winemakers working on the newest batch. Tasting room personnel can add detail to what you’re observing, from the next round of press loads to wine racking. And if you can’t make it out to wine country, take in harvest from the comfort of home through the blogosphere or an interesting wine personality.Just remember to be courteous and inquire first about any and all roles with the wineries themselves. Producers vary greatly in size and approachability but it never hurts to inquire — via email, social media, phone, or in person — to see how you might be able to lend a hand. Keep in mind that harvest means a ton of activity, from slow tractors on country roads to forklifts scurrying in and out of busy urban cellars. Be mindful of equipment and closed-off areas.
Arjun Aloysius had been in custody over the scam but was later released on bail.Geoffrey Aloysius was produced in court and remanded till April 5th. (Colombo Gazette) The Chairman of Perpetual Treasuries Ltd (PTL) Geoffrey Aloysius has been arrested by the Criminal Investigations Department (CID) in connection with the Central Bank treasury bond scam.Geoffrey Aloysius is the father of PTL owner Arjun Aloysius.