Sushi Day 2026: Vada Pav Sushi Roll? Indian chefs share 5 unique sushi recipes

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Indians love sushi now more than ever before and that can be seen in the fact that there are more Asian and Japanese restaurants opening across the country, particularly in Mumbai. While Asian dining establishments continue to expand, specialty Japanese restaurants are also making their mark in popular neighbourhoods such as Bandra.

Over time, chefs have also introduced diners to Nikkei cuisine — a unique blend of Japanese and Peruvian culinary traditions — highlighting how Indian food lovers are becoming increasingly open to exploring authentic Japanese flavours. While there is still a long way to go, chefs are enjoying this phase and want more people to experience the cuisine, if not at restaurants, then at least in the comfort of their homes.

Every year, International Sushi Day is observed on June 18 around the world, and India is no exception. The day celebrates the iconic Japanese dish that originated in the Land of the Rising Sun.

However, just as sushi can often seem intimidating to people trying it for the first time, it can also be challenging for first-time cooks. That is why chefs across India encourage people to start with simple recipes and experiment with familiar flavours before gradually exploring more complex preparations. 

Speaking to mid-day, chefs shared recipes that not only incorporate popular Indian flavours such as vada pav but also introduce home cooks to traditional and Nikkei-inspired sushi. The best part? There are both vegetarian and non-vegetarian options to choose from

Mumbai Street Roll: A vada pav-inspired sushi creation

Celebrating Mumbai’s love for street food through the vada pav and combining it with sushi, chef Sanjaykumar Chauhan of Mirai in Bandra recommends trying the Mumbai Street Roll at home. 

The dish retains the familiar flavours of spiced potato, garlic chutney, tamarind and coriander while presenting them in a modern sushi roll. 

He explains, “This dish celebrates Mumbai’s most iconic street food while showcasing how Indian flavours can be expressed through Japanese techniques. The result is familiar yet unexpected, making it accessible to home cooks and exciting for modern diners.” 

Sushi Rice preparation

Ingredients:
2 cups sushi rice
2 1/4 cups water
2 tbsp rice vinegar
1 tbsp sugar
1 tsp salt

Method:
1. Wash the rice until the water runs clear. Cook with water. 
2. Mix rice vinegar, sugar and salt until dissolved. 
3. Fold into warm rice and allow to cool completely.

Vada Filling

Ingredients:
3 nos boiled potatoes, mashed
1 tbsp oil
1 tsp mustard seeds
8 nos curry leaves
1 tsp ginger-garlic paste
2 nos green chillies, finely chopped
1/4 tsp turmeric powder
Salt to taste
Fresh coriander leaves

Method:
1. Temper mustard seeds and curry leaves in oil. 
2. Add ginger-garlic, chillies and turmeric. 
3. Mix in potatoes, season and finish with coriander. Cool completely.

Garlic Chutney Soil

Ingredients:
10 nos garlic cloves
2 tbsp roasted peanuts
1 tbsp desiccated coconut
1 tsp Kashmiri chilli powder
Salt

Method: 
1. Blend all ingredients into a coarse, aromatic powder.

Tamarind Glaze

Ingredients: 
2 tbsp tamarind pulp
1 tbsp jaggery
Pinch of roasted cumin powder

Method: 
1. Simmer until glossy and lightly thickened.

Assembly:
1. Place a nori sheet on a sushi mat.
2. Spread a thin layer of sushi rice.
3. Sprinkle garlic chutney soil over the rice.
4. Add potato filling and pickled onions.
5. Roll tightly and seal.
6. Slice into 8 equal pieces.

Konkan Sakura Fusion Roll: Japanese precision meets coastal India

While sushi has Japanese origins, Bishnu Kumal, junior sous chef at Courtyard by Marriott Mumbai International Airport, encourages home cooks to explore flavours from India‘s western coast with the Konkan Sakura Fusion Roll.

He explains, “Konkan Sakura Fusion Roll reimagines traditional sushi through the flavours of India’s western coast. The floral notes of blue pea rice, the bold heat of thecha and the tangy depth of Goan pickled oyster mushrooms create a distinctive fusion that celebrates both Japanese precision and regional Indian heritage.”

Ingredients (1 Portion/8 Pieces):
120 gm Blue Pea Sushi Rice
1 no Nori sheet
20 gm Carrot 
20 gm Cucumber Julienne
30 gm Avocado
20 gm Cream Cheese
40 gm Goan Pickled Oyster Mushroom
20 gm Thecha Aioli 
5 gm Microgreens
15 gm Green Chillies
5 gm Garlic
10 gm Roasted Peanuts
2 gm Salt

Method: 
1. Infuse cooked sushi rice with blue pea flower extract and season with sushi vinegar.
2. Prepare thecha by crushing green chillies, garlic, roasted peanuts, and salt into a coarse paste.
3. Place a nori sheet on a bamboo mat and spread blue pea sushi rice evenly.
4. Turn the sheet over and arrange avocado, cucumber, and a light layer of thecha in the centre,
5. Roll tightly into an inside-out sushi roll.
6. Slice into 8 equal pieces.
7. Top each piece with a slice of Goan pickled oyster mushroom.
8. Pipe thecha aioli over each mushroom slice.
9. Garnish with microgreens and serve.

Avocado Uramaki Roll: The perfect beginner’s sushi

Tenzin Khetsok, cluster chef at Yazu in Goa and Bengaluru, recommends the Avocado Uramaki Roll as an ideal introduction to sushi-making at home. 

He says, “The Avocado Uramaki Roll is a great introduction to sushi for home cooks because it uses simple, easily available ingredients while staying true to the fundamentals of Japanese cuisine. The creamy avocado, fresh vegetables, and perfectly seasoned rice come together to create a roll that is light, balanced, and approachable, making it ideal for celebrating International Sushi Day at home.”

Ingredients:

Sushi Rice
1 cup Sushi rice (short-grain Japanese rice is essential for its stickiness)
1 cup plus 2 tbsp Water
2 tbsp rice vinegar (Mizkan), 1 tbsp sugar, 1/2 tsp salt (warmed together until dissolved) for sushi seasoning
For the oll and fillings
2–3 sheets of dried seaweed Nori sheets
1 ripe avocado, sliced into thin strips
As per requirement Cucumber, cream cheese fillings (pick two or three)

Optional toppings:
Toasted sesame seeds (black or white)
Spicy mayo (mayo + sriracha)

Equipment:
A bamboo sushi rolling mat (Makisu)
Plastic wrap (to cover the mat for easy cleanup)
A very sharp knife
A bowl of water with a splash of vinegar (for your hands)

Method: 
1. Prepare the Sushi Rice (The Foundation): 
– Wash the rice: Rinse the rice in a bowl of cold water 3–4 times until the water runs completely clear. Drain well. 
– Cook: Cook the rice in a rice cooker.
– Season: Transfer the hot rice to a large bowl (preferably wooden or plastic). Drizzle the seasoned rice vinegar evenly over it.
– Cool: Using a spatula, use a gentle “cutting and folding” motion to mix the rice so you don’t mash the grains. Let it cool to room temperature before rolling.
2. Prepare Your Station
– Wrap your bamboo rolling mat in plastic wrap. This prevents the rice from sticking to the wood.
– Cut your nori sheets in half horizontally (half-sheets make perfect bite-sized rolls).
– Keep your bowl of vinegar water close by to dip your fingers in; sushi rice is incredibly sticky.
3. Assemble the Roll
– Place a half-sheet of nori on the bamboo mat, rough side facing up.
– Wet your hands in the vinegar water. Take a small handful of rice and spread it evenly over the nori.
– Leave a small 1/2-inch border of bare nori at the top edge farthest from you.
– Optional: Sprinkle a few sesame seeds across the rice.
4. Layer the Fillings
– Place your avocado slices, cucumber, and cream cheese horizontally across the centre of the rice (about one-third of the way up from the bottom). Don’t overfill, or the roll won’t close properly.
5. Roll with Confidence
– Lift the edge of the bamboo mat closest to you using your thumbs. Use your other fingers to hold the fillings in place.
– Roll the mat over the fillings, tucking the edge tightly. Press firmly to shape the roll into a neat cylinder.
– Roll forward until you reach the bare nori strip. 
– Wet the bare strip with a tiny bit of water to act as glue, then finish rolling to seal it completely.
– Give the mat one final gentle squeeze to ensure everything is tightly packed.
6. Slice and Serve
– Place the roll on a cutting board, seam-side down.
– Crucial Step: Wipe your sharp knife with a damp cloth before slicing. This prevents the rice from tearing. 
– Slice the roll in half, then slice each half into 3–4 equal pieces, yielding 6–8 pieces per roll.
– Wet the knife between cuts for clean slices.

Spicy Crab Sushi Roll: A Nikkei-inspired delight

For those looking to explore Nikkei cuisine, Porfirio Arturo Castro Salazar, chef de cuisine at Heliconia at JW Marriott Goa, recommends the Spicy Crab Sushi Roll. 

The recipe combines crispy prawns, creamy avocado, fresh cucumber and a spicy crab topping, delivering a balance of textures and flavours. 

He explains, “This roll is a great example of how sushi can be both approachable and exciting. The crispy prawns add texture, the avocado brings creaminess and the spicy crab topping provides a rich, savoury finish. The dish is inspired by the flavours we love working with in Nikkei cuisine but has been adapted to make it easy for people to recreate at home using readily available ingredients.” 

Ingredients (Serves: 2–3 people by making 4 rolls)
For sushi rice
2 cups cooked sushi rice
2 tbsp rice vinegar
1 tsp sugar
1/2 tsp salt
For the roll
4 nos nori sheets
8 nos medium prawns, peeled and cleaned
2 tbsp flour
1 egg, beaten
1/2 cup panko breadcrumbs
Oil for frying
1 no avocado, sliced
1 no small cucumber, cut into thin strips
For the spicy crab topping
150 gm cooked crab meat (fresh, canned or packaged)
3 tbsp mayonnaise
1 tbsp sriracha or any chili sauce
1 tsp lime juice
A pinch of salt
To finish
2 tbsp Kabayaki sauce or sweet soy glaze
1 tbsp coriander, finely chopped

Method:
1. Mix the rice vinegar, sugar and salt into the warm cooked rice. Let it cool to room temperature.
2. Coat the prawns in flour, then egg, then panko breadcrumbs. Fry until golden and crispy. Remove and drain on kitchen paper.
3. In a bowl, combine the crab meat, mayonnaise, sriracha, lime juice and salt. Mix gently until well combined.
4. Place a sheet of nori on a sushi mat. Spread a thin layer of rice evenly over the nori and turn it over so the rice faces down.
5. Arrange the crispy prawns, avocado and cucumber across the centre. Roll tightly into an inside-out sushi roll.
6. Spread the spicy crab mixture over the top of the roll.
7. Lightly torch the topping until slightly caramelized. If you don’t have a torch, place it under a hot grill for a minute or two.
8. Drizzle with Kabayaki sauce and finish with finely chopped coriander.
9. Slice into bite-sized pieces and serve immediately.

Avocado & Cream Cheese Maki

Wong Chin Sheong, chef at Four Seasons Hotel Bengaluru, suggests trying the Avocado & Cream Cheese Maki, a dish served at Far & East. 

He explains that while the dish is not traditionally Japanese, it represents the global evolution of sushi and appeals strongly to Indian tastes because of its combination of rich, creamy textures and bold flavours. 

“While the Avocado Cream Cheese Maki isn’t what you’d find in a traditional, centuries-old Tokyo sushi den, it represents the brilliant Western evolution of sushi that conquered the world. By taking inspiration from global adaptations like the California roll, this dish strikes a perfect chord with the Indian palate. We naturally love a contrast of rich and creamy textures like paneer and vibrant finishes; the buttery smoothness of ripe avocados combined with indulgent cream cheese creates a comforting bite. When paired with the sharp kick of wasabi and the tang of pickled ginger, it satisfies that quintessential craving for a dish that is simultaneously rich, tangy, and sharp, all rolled into one elegant, globally loved masterpiece,” Sheong said. 

Ingredients (1 Roll – 8 pieces):
50 gm Avocado, sliced                                                     
20 gm Philadelphia Cream Cheese, cut into strips              
90 gm Sushi Rice, seasoned
1 pc Nori Sheet
5 gm Sweet Potato, julienned and lightly fried/crispy
10 gm Iceberg Lettuce, shredded

Method:
1. Place a bamboo sushi mat on a clean work surface and cover it with plastic wrap if desired.
2. Lay the nori sheet, shiny side down, on the sushi mat.
3. With wet hands, evenly spread the seasoned sushi rice over the nori sheet.
4. Place the rice outside. Arrange the shredded iceberg lettuce horizontally across the centre of the nori. Place the avocado slices and cream cheese strips on top of the lettuce.
5. Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to create a tight cylinder.
6. Arrange sliced avocado on the sushi roll.
7. Using a sharp wet knife, cut the roll into 8 equal pieces.
8. Add the crispy sweet potato for garnish.

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