Sushitto On the Road (Food Truck)

Address: Downtown Toronto, commonly found on University Ave & College Street, Dundas St & University Ave, Royal Alexandra Theatre, Mel Lastman Square *Check their instagram for daily updates of location and time*  They will serve till Oct 31, 2016.

Email: sushittontheroad@gmail.com

Website: http://torontofoodtrucks.ca/sushitto-on-the-road-food-truck-toronto

**updates*  They have a permanent store now named Rollipub!**

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I finally got my hands on these sushi burritos, the first and original creative mobile makers of this snack in Toronto, before they wrap up and disappear for the winter.  After trying Rolltation, I really wanted to taste the founding fathers for comparison and ofcourse, to follow the trend.

Food trucks are short lived, finding its popularity throughout late spring, summer and early fall.  Once the weather starts dropping in temperature, turns cold and muggy to snowfall, these trucks find it hard to make business.  In fact, in the cold seasons, Torontonians like hearty hot foods to keep warm.  Hence, it is especially short lived with the cool sushi burritos.  Also, the expense in the long run to maintain the truck in the winter can not be covered by selling sushi burritos.

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They have a wide selection of burritos and sizes.  The cheaper prices reflect the half burrito size, approximately 6 inches.  Meanwhile, the higher prices reflect the full burrito size, approximately 12 inches.  Order appropriately.  There is always something for everyone.

On the left, lobster sushi burrito ($9) was made of tempura lobster, crab meat, cucumbers, lettuce, egg, avocado, fish roe and topped with a creamy mayo soy sauce.  On the right, spicy salmon sushi burrito ($10) was packed with cucumbers, lettuce, avocado and copious amount of salmon mixed in with a spicy mayo sauce.  They were packed with ingredients and were generous in size.  The seaweed nori was barely large enough to pack the ingredients.  If they were not held by the cup to keep its shape, they would have exploded and became a big mess.

Lobster Sushi Burrito: The lobster tempura was probably made before hand because it was a bit soggy from age and mosture of the ingredients, but, it had a flavourful salty tempura batter.  The crab meat was sweet, balancing the salty lobster and neutral flavours of the vegetables.  The roe, cucumbers and lettuce added a lot of crunch to each bite, quite captivating.  The avocado made the roll very creamy, a melt in mouth sensation.

Spicy Salmon Burrito: The salmon was very fresh and a nice grade of salmon sashimi, very smooth and soft; no tendon like bits to the body, making every bite very easy to digest.  This burrrito only had cucumber and lettuce, nonetheless, added a lot of crunch.  While the avocado complimented the spicy mayo, making the burrito very creamy and neutralized the spiciness a bit.

The flavours and texture of the sushi burritos were definitely better than Rolltation’s.  *Sorry!!*  The selection of burritos were better.  The flavours were far more distinct, rich or diverse and true to taste, also, had a much better texture.  The burritos were very clean to eat because the sauces were mixed into the ingredients.  By having the sauce mixed into the ingredients beforehand, made the flavours spread evenly across the burrito.  Out of the two ordered, lobster burrito won.

I thoroughly enjoyed eating them, to a point that, they were not enough to satisfy my taste buds.  Stay in tune because the owners announced a permanent store location.  For those who lucked out on the truck, the store will definitely fulfill your desire.

These sushi burritos, in reality, is a ginormous sushi roll.  There is still a lot of room for improvements and room for more creation.  A lot of variations can make this concept succeed.

On the side, because the idea should be a fusion between sushi and burrito, the appearance defintiely looks like a packed burrito but the ingredients do not.  This will be time consuming, but in my mind, maybe the rice can be ground finely to flour and make flat breads out of it, to give an appearance of a true burrito.  OR, the outer layer should be rice instead of seaweed.  For structural purposes, the cooked rice can be pan fried to give a crispy outer layer to keep the roll intact.  These are just some suggestions, if plausible.

Ratings

Food 4/5
Servicce 3.5/5
Ambiance – nothing to rate because it is a truck

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