Mumbai Street Roll
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." 

Konkan Sakura Fusion Roll
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." (Image for representational purpose only)

Avocado Uramaki Roll
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."

Spicy Crab Sushi Roll
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."

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, tang, and sharp, all rolled into one elegant, globally loved masterpiece," Sheong said.  

Ume Kyuri Hososmaki
At Supa San, the chef says you can make a delicious Ume Kyuri Hososmaki. Hososmaki are thin rolls that usually highlight one main ingredient or vary simple combination by allowing the natural taste of the filling to stand out. So in Ume Kyuri Hososmaki Umeboshi is intensely sour and salty Cucumber and Takuan Fresh Crisp and cooling, the combination creates a refreshing contrast which makes it unique Japanese cuisine."