To accommodate a city that loves fewer things more than burritos, Komotodo Sushi Burrito emerged in October in downtown Denver. Located in Writer Square, the fast-casual eatery combines a wide array of sushi ingredients into over a dozen burrito compositions along with salads, sides and desserts. Favorites include the Sunrise Sumo Burrito, where yellowfin tuna, surimi crab, pickled red cabbage, English cucumber, romaine lettuce, avocado, masago roe and peanut sauce are crammed into a “tortilla” of seaweed ($10)—though diners may also surpass the predetermined burrito compilations to construct their own.

This newest hybrid bite sensation has been taking the internet by storm, but can only actually be found in a few locations across the U.S. Determined—and albeit, a little cautious—to participate in the unique portable sushi game, this Grinder ventured to the parking-scarce center south of the 16th Street Mall. The eatery’s minimalist decor and string of compartmentalized ingredients to be used at the diner’s discretion is reminiscent of a Chipotle. However, unlike a Chipotle—the popularity of which is denoted by a long line of customers at almost any time of day—Komotodo lacked any visitors at all during lunchtime hours on a Thursday.

Upon an employee’s recommendation, I chose the Firey  Crunch Burrito, a monstrous production made with shrimp tempura, surimi crab, pickled red cabbage, cucumber, avocado, shaved carrots, onion tempura flakes and spicy teriyaki ($10). The “burritos” come sliced in half and wrapped in paper—ideal for on-the-go dining. Part way into my meal, however, I discovered the paper’s true purpose was to mask the inherent messiness of sushi the size of a baby’s head; remove it and the contents unfurl, most ungracefully, into your lap.

Another qualm I had is that my roll was stingy with its core ingredients; the shrimp and crab was so lacking that at times it was undetectable. By the same token, the other ingredients, primarily the seaweed, went a step past plentiful into off-putting, both in consistency and in taste. By the time I got to the second half, I’d had more than my fill of seaweed so I decided to beat my precarious roll to the punch, dumping the contents out on my plate and sparing my lap.

Bottom line: you cannot include all the ingredients in one bite like with traditional sushi. One must be prepared to commit to just a couple of flavors at once and realize that those flavors may come in unpleasant combinations such as, but not limited to, seaweed, overcooked rice and pickled red cabbage. Another disclaimer—parking is expensive at best and a nightmare at worst, you’re much better off taking the lightrail—although I wouldn’t recommend eating your sushi burrito aboard.