International Sushi Day 2026: Vada Pav Sushi Roll? Make your own sushi at home with these 5 easy recipes

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 BandraOver time chefs have also introduced diners to Nikkei cuisine mdash a unique blend of Japanese and Peruvian culinary traditions mdash 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 homesEvery 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 SunHowever just as sushi can often seem intimidating to people trying it for the first time it can also be challenging for firsttime cooks That is why chefs across India encourage people to start with simple recipes and experiment with familiar flavours before gradually exploring more complex preparationsSpeaking to midday chefs shared recipes that not only incorporate popular Indian flavours such as vada pav but also introduce home cooks to traditional and Nikkeiinspired sushi The best part There are both vegetarian and nonvegetarian options to choose fromMumbai Street Roll A vada pavinspired sushi creationCelebrating Mumbais 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 homeThe dish retains the familiar flavours of spiced potato garlic chutney tamarind and coriander while presenting them in a modern sushi rollHe explains This dish celebrates Mumbais 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 dinersSushi Rice preparationIngredients2 cups sushi rice2 14 cups water2 tbsp rice vinegar1 tbsp sugar1 tsp saltMethod1 Wash the rice until the water runs clear Cook with water2 Mix rice vinegar sugar and salt until dissolved3 Fold into warm rice and allow to cool completelyVada FillingIngredients3 nos boiled potatoes mashed1 tbsp oil1 tsp mustard seeds8 nos curry leaves1 tsp gingergarlic paste2 nos green chillies finely chopped14 tsp turmeric powderSalt to tasteFresh coriander leavesMethod1 Temper mustard seeds and curry leaves in oil2 Add gingergarlic chillies and turmeric3 Mix in potatoes season and finish with coriander Cool completelyGarlic Chutney SoilIngredients10 nos garlic cloves2 tbsp roasted peanuts1 tbsp desiccated coconut1 tsp Kashmiri chilli powderSaltMethod1 Blend all ingredients into a coarse aromatic powderTamarind GlazeIngredients2 tbsp tamarind pulp1 tbsp jaggeryPinch of roasted cumin powderMethod1 Simmer until glossy and lightly thickenedAssembly1 Place a nori sheet on a sushi mat2 Spread a thin layer of sushi rice3 Sprinkle garlic chutney soil over the rice4 Add potato filling and pickled onions5 Roll tightly and seal6 Slice into 8 equal piecesKonkan Sakura Fusion Roll Japanese precision meets coastal IndiaWhile sushi has Japanese origins Bishnu Kumal junior sous chef at Courtyard by Marriott Mumbai International Airport encourages home cooks to explore flavours from Indias western coast with the Konkan Sakura Fusion RollHe explains Konkan Sakura Fusion Roll reimagines traditional sushi through the flavours of Indias 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 heritageIngredients 1 Portion8 Pieces120 gm Blue Pea Sushi Rice1 no Nori sheet20 gm Carrot20 gm Cucumber Julienne30 gm Avocado20 gm Cream Cheese40 gm Goan Pickled Oyster Mushroom20 gm Thecha Aioli5 gm Microgreens15 gm Green Chillies5 gm Garlic10 gm Roasted Peanuts2 gm SaltMethod1 Infuse cooked sushi rice with blue pea flower extract and season with sushi vinegar2 Prepare thecha by crushing green chillies garlic roasted peanuts and salt into a coarse paste3 Place a nori sheet on a bamboo mat and spread blue pea sushi rice evenly4 Turn the sheet over and arrange avocado cucumber and a light layer of thecha in the centre5 Roll tightly into an insideout sushi roll6 Slice into 8 equal pieces7 Top each piece with a slice of Goan pickled oyster mushroom8 Pipe thecha aioli over each mushroom slice9 Garnish with microgreens and serveAvocado Uramaki Roll The perfect beginners sushiTenzin Khetsok cluster chef at Yazu in Goa and Bengaluru recommends the Avocado Uramaki Roll as an ideal introduction to sushimaking at homeHe 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 homeIngredientsSushi Rice1 cup Sushi rice shortgrain Japanese rice is essential for its stickiness1 cup plus 2 tbsp Water2 tbsp rice vinegar Mizkan 1 tbsp sugar 12 tsp salt warmed together until dissolved for sushi seasoningFor the oll and fillings2ndash3 sheets of dried seaweed Nori sheets1 ripe avocado sliced into thin stripsAs per requirement Cucumber cream cheese fillings pick two or threeOptional toppingsToasted sesame seeds black or whiteSpicy mayo mayo srirachaEquipmentA bamboo sushi rolling mat MakisuPlastic wrap to cover the mat for easy cleanupA very sharp knifeA bowl of water with a splash of vinegar for your handsMethod1 Prepare the Sushi Rice The Foundation Wash the rice Rinse the rice in a bowl of cold water 3ndash4 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 dont mash the grains Let it cool to room temperature before rolling2 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 halfsheets make perfect bitesized rolls Keep your bowl of vinegar water close by to dip your fingers in sushi rice is incredibly sticky3 Assemble the Roll Place a halfsheet 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 12inch border of bare nori at the top edge farthest from you Optional Sprinkle a few sesame seeds across the rice4 Layer the Fillings Place your avocado slices cucumber and cream cheese horizontally across the centre of the rice about onethird of the way up from the bottom Dont overfill or the roll wont close properly5 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 packed6 Slice and Serve Place the roll on a cutting board seamside 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 3ndash4 equal pieces yielding 6ndash8 pieces per roll Wet the knife between cuts for clean slicesSpicy Crab Sushi Roll A Nikkeiinspired delightFor those looking to explore Nikkei cuisine Porfirio Arturo Castro Salazar chef de cuisine at Heliconia at JW Marriott Goa recommends the Spicy Crab Sushi RollThe recipe combines crispy prawns creamy avocado fresh cucumber and a spicy crab topping delivering a balance of textures and flavoursHe 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 ingredientsIngredients Serves 2ndash3 people by making 4 rollsFor sushi rice2 cups cooked sushi rice2 tbsp rice vinegar1 tsp sugar12 tsp saltFor the roll4 nos nori sheets8 nos medium prawns peeled and cleaned2 tbsp flour1 egg beaten12 cup panko breadcrumbsOil for frying1 no avocado sliced1 no small cucumber cut into thin stripsFor the spicy crab topping150 gm cooked crab meat fresh canned or packaged3 tbsp mayonnaise1 tbsp sriracha or any chili sauce1 tsp lime juiceA pinch of saltTo finish2 tbsp Kabayaki sauce or sweet soy glaze1 tbsp coriander finely choppedMethod1 Mix the rice vinegar sugar and salt into the warm cooked rice Let it cool to room temperature2 Coat the prawns in flour then egg then panko breadcrumbs Fry until golden and crispy Remove and drain on kitchen paper3 In a bowl combine the crab meat mayonnaise sriracha lime juice and salt Mix gently until well combined4 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 down5 Arrange the crispy prawns avocado and cucumber across the centre Roll tightly into an insideout sushi roll6 Spread the spicy crab mixture over the top of the roll7 Lightly torch the topping until slightly caramelized If you dont have a torch place it under a hot grill for a minute or two8 Drizzle with Kabayaki sauce and finish with finely chopped coriander9 Slice into bitesized pieces and serve immediatelyAvocado amp Cream Cheese MakiWong Chin Sheong chef at Four Seasons Hotel Bengaluru suggests trying the Avocado amp Cream Cheese Maki a dish served at Far amp EastHe 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 flavoursWhile the Avocado Cream Cheese Maki isnt what yoursquod find in a traditional centuriesold 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 saidIngredients 1 Roll 8 pieces50 gm Avocado sliced 20 gm Philadelphia Cream Cheese cut into strips 90 gm Sushi Rice seasoned1 pc Nori Sheet5 gm Sweet Potato julienned and lightly friedcrispy10 gm Iceberg Lettuce shreddedMethod1 Place a bamboo sushi mat on a clean work surface and cover it with plastic wrap if desired2 Lay the nori sheet shiny side down on the sushi mat3 With wet hands evenly spread the seasoned sushi rice over the nori sheet4 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 lettuce5 Using the bamboo mat carefully roll the sushi away from you applying gentle pressure to create a tight cylinder6 Arrange sliced avocado on the sushi roll7 Using a sharp wet knife cut the roll into 8 equal pieces8 Add the crispy sweet potato for garnish