Since opening on Convoy in 2016, Pokirrito has attracted a loyal following thanks to crave-worthy dishes like popcorn chicken karaage, custom poke bowls, and signature sushi burritos—but the fast casual concept’s newest menu item may be chef/owner Junya Watanabe’s best creation yet.
The Impossible Sushi Burrito, which debuted last week, features Impossible Burger meat—a plant-based alternative made from wheat, coconut oil, and potatoes. It’s nut and dairy-free (but not gluten-free) with an appearance, flavor, and texture that mimics beef.
The thinking behind the Impossible Burrito isn’t just unusual; it’s smart. Marinating the plant-based meat in teriyaki sauce infuses it with moisture and ratchets up the flavor, while the colorful array of veggies (including iceberg lettuce, kale spring mix, broccoli slaw, red bell pepper, cucumber, cilantro, and avocado) introduces an enticing array of textures and crunch.
Unlike the traditional presentation (serving the plant-based burger in patty form, on a bun with the expected toppings), the burrito doesn’t invite the same type of comparison to beef. Instead of being merely interesting or “beef-adjacent”, it is its own creation—and objectively delicious.
It’s also a dish that you can feel good about eating, both for its nutritional value, and its carbon footprint. According to the Impossible Foods website, production of the patties uses 95 percent less land, 74 percent less water, and creates 87 percent less greenhouse gas emissions than conventional beef production. Whether you’re strictly vegan or an aspiring reducetarian, that’s something every diner can get behind.
If you find the idea of a plant-based sushi burrito enticing, look for more inventive items featuring Impossible meat at Rakiraki Ramen & Tsukemen, the sister concept to Pokirrito, in the next few months.
2254 India Street, Little Italy and 4646 Convoy Street, Kearny Mesa
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