Flavor Trends, Strategies and Solutions for Menu Development




By Lisa Shames
May 11, 2022

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Ty Mahler

Ty Mahler

While the team at Sushirrito, a fast-casual, Japanese-Latin chain specializing in sushi handhelds, knew they wanted a raw salmon burrito on their menu, creating one that met their standards took years. Three iterations later, the Latin Ninja, a take on classic ceviche and Peruvian-style salmon crudo, has become one of their top-performing sushi burritos.

“Salmon might be even more popular than tuna these days,” says Ty Mahler, Chef and Co-Founder. “So, creating a merger of flavorful salmon belly and a tropical citrusy sauce in a cutting-edge form proved to be a winning combination.” Signature ingredients help bring out the delicate flavor of the fish, he says. These include a fermented Japanese chile and yuzu sauce. Celery seed, often seen in Peruvian ceviche, is used in a quick marinade for the salmon. “The salmon belly with mango-yuzu citrus sauce combined with our Koshihikari rice and proprietary nori delivers a great amount of flavor but in a balanced fashion,” says Mahler.

Use of intriguing flavors and combinations is nothing new for the brand. “From infusing pickled plum paste in a drink with passionfruit, to combining kimchi and chimichurri in a sauce for beef, we are always looking to combine Japanese and Latin flavors together,” he says.


About The Author

Lisa Shames

Lisa Shames has combined her lifelong passions for food, restaurants and travel into a 20-plus year career of writing about the equally passionate people who make it all happen. [email protected]