Opened by the same person who founded Bakmi Lim Noodle Project, Sushi Burri primarily serves its namesake Sushi Burrito, a larger version of the sushi roll in a form resembling a burrito. Aside from Sushi Burritos, this place also offers various other Japanese dishes as well.
The proportion of rice to filling in their Tempura Prawn Sushi Burrito was just right and the crumbed prawn filling was fried sufficiently to make it crispy. Edamame beans added extra texture to the roll and chunks of pumpkin added a bit of sweetness. The combination of mayonnaise and umami sauce tied everything together.
Tempura Prawn Sushi Burrito (Photographed by Jonathan Phoon)
Many of their Sushi Burritos are also available in a Sushi Bowl variation. The beef bulgogi in the Kimchi Beef Sushi Bowl was not tough and the kimchi and gochujang sauce imparted a delectable spicy taste. Freshness was provided by the various vegetables and lotus crisps added some crunch. We opted to have brown rice for the dish, which added a bit of a chewy texture.
Kimchi Beef Sushi Bowl (Photographed by Jonathan Phoon)
We were delighted that the broth in the Karaage Chicken Udon Bowl was served piping hot, with the udon noodles still retaining a bit of bite. The Karaage Chicken we chose to accompany the udon was juicy and was drizzled with Japanese mayonnaise and tonkatsu sauce for additional flavour. It is at its best eaten together with the udon to act as a foil to its saltiness.
Karaage Chicken Udon Bowl (Photographed by Jonathan Phoon)
In addition to their main dishes, Sushi Burri also had a few small dishes that can be enjoyed as a side dish or snack. The filling of the Potato Croquette was not too soft and was contrasted nicely by the crisp coating. Corn was included in the filling to provide a bit of extra texture.
Potato Croquette (Photographed by Jonathan Phoon)
Their Tempura Kakiage was fried to golden brown with the vegetables mixed into the batter not being too chewy. Much like the Karaage Chicken in the Udon Bowl we ordered, the Kakiage was drizzled with Japanese mayonnaise and tonkatsu sauce to ensure it was not too plain.
Tempura Kakiage (Photographed by Jonathan Phoon)
The size of the Takoyaki was that which made eating it a satisfying experience. The batter encasing the octopus had a light and fluffy texture. Takoyaki sauce and Japanese mayonnaise was drizzled over it, along with a sprinkling of bonito flakes. The interior can be steaming hot so it is advised to eat it slowly.
Takoyaki (Photographed by Jonathan Phoon)
Seating space is a bit limited but the décor of the restaurant gave it a cheerful and comfortable feel. Its location makes it convenient for visitors to the Adelaide CBD to drop by for sushi that is a bit different from those typically seen at other sushi shops.