About Sushi Burger Co.
Sushi Burger Co. started in San Francisco with a simple idea: combine the precision of sushi chefs with the convenience of handheld burgers. We serve rice-formed buns filled with sushi-grade ingredients, seasonal produce, and bold sauces crafted to enhance texture and flavor. Our team operates with a chef-first mindset and a neighborhood focus. We cook with care, prioritize safety, and aim to serve food that feels both familiar and novel. Visit our kitchen to watch rice being pressed and sauces being finished for an experience that pairs speed with craftsmanship.
Our Story
Sushi Burger Co. was founded by a pair of friends who met in a busy kitchen and discovered a shared love for playful, high-quality food that people could enjoy without utensils. Early experiments focused on rice texture, pressing techniques, and how to adapt classic sushi elements into a portable format while retaining balance and freshness. Over months of testing, we developed rice buns that hold together while staying tender, sauces that complement rather than overwhelm, and a small but focused menu that highlights seasonality and responsible sourcing.
From pop-up stalls to our first brick-and-mortar near Market Street, the brand grew through community support and word of mouth. We maintained close relationships with local fishmongers and farmers to keep supply chains short. Training programs in the kitchen emphasize knife technique, rice handling, and hygiene to ensure consistent quality at every service. Today, our team blends chef-led technique with fast-casual speed, delivering thoughtful handheld meals that represent both craft and convenience.
Our Approach
Our approach centers on texture, balance, and sourcing. We begin with carefully seasoned short-grain rice shaped into buns and seared to create a light crust that holds without becoming dense. Proteins are selected for freshness and traceability: we work with certified suppliers who meet our standards for sustainability. Vegetables are sourced from regional farms to highlight seasonality and reduce transport footprint. Sauces are developed in-house to provide umami lift, citrus brightness, or gentle heat where appropriate.
Service is designed for clarity and speed. Orders are prepared with consistent plating and clear allergen notes. We also invest in staff training and kitchen workflows so quality is repeatable across shifts. Beyond food, we engage with local organizations for neighborhood events and partner with food-rescue programs to reduce waste. Our goal is to make inventive, approachable food that tastes thoughtful and reflects our commitment to people and place.