PODCAST: Dish on the Dish: Seven Chan’s sushi doughnut

Sometimes it’s difficult fighting the urge to pick up sushi with your fingers and gobble it down. Fret no longer; the sushi doughnut (food trend alert!) is the ideal mash-up of Japanese tradition and American on-the-go eating. Poke Burri, located in EAV’s Global Grub Collective, fills a ring of rice with a mild layer of wasabi and fumi furikake mayonnaise. On top, sashimi tuna is sprinkled with avocado, scallions, sesame seeds, crunchy tempura and eel sauce. Once a coveted item on the secret menu, the sushi doughnut has been added to Poke Burri’s regular bill of fare. Opt for the regular size or the “mega huge’ option if you’re feeling frisky. Or, check out the restaurant’s newest offering: a sushi corndog.

On episode number three of Dish on the Dish, a podcast spinning off from our biannual 100 Dishes issue, we’ll hear from Poke Burri’s proprietor Seven Chan, who will give us the inside scoop on the sushi doughnut.