With many Indians travelling around the world, they have now embraced the unique cuisines not only in different countries but also in India. While Chinese cuisine is more familiar because of its unique proximity and Indo-Chinese cuisine, Japanese cuisine has found its place in India over the years. It can be seen in the number of Asian restaurants sprouting not only in metros like Mumbai but also in other parts of the country. The fact that the cuisine is served at luxury properties from the hills in the north to the southern parts in Bengaluru and Chennai showcases its far reach beyond.
Every year, International Sushi Day is observed on around the world. When one talks about Japanese cuisine, it is the first dish that comes to our mind. While sushi has had its fair share of misconceptions over time, many people are slowly enjoy the unique flavours of the Japanese delicacy. Traditionally made with vinegared rice along with seafood and vegetables, it has come a long way to be interpreted in a whole new way across countries.
In India, chefs are not only celebrating global ingredients but also reimagining sushi with Indian ingredients. To celebrate the dish, mid-day spoke to some of these chefs and asked them to share their most innovative recipes for sushi, and they obliged. They not only share vegetarian but also non-vegetarian options — which include truffle, but also Mexican and Goan flavours — that will change the way you perceive the dish.
Truffle Edamame Avocado Uramaki
At Novotel Mumbai International Airport, executive chef Roshan Tadadikar says you can make a delicious version of classic sushi.
It is a modern, vegetarian twist on classic sushi rolls, featuring indulgent truffle oil and creamy avocado. He explains, “This sushi roll celebrates the richness of umami using truffle oil and edamame — a refreshing, vegetarian twist on a classic. It’s clean, indulgent, and designed for the modern palate.”
Ingredients: (Serves 2-3)
Sushi rice 1 cup (uncooked)
Rice vinegar 2 tbsp
Sugar 1 tsp
Salt 1/2 tsp
Nori sheets 2 nos
Edamame (shelled, boiled) 1/2 cup
Avocado, ripe, sliced 1 no
Cream cheese 2 tbsp
Truffle oil 1 tsp
White sesame seeds, toasted 1 tbsp
Micro greens for garnish
Soy sauce for serving
Method:
1. Prepare the rice: Rinse sushi rice until water runs clear. Cook as per instructions. Once done, mix in rice vinegar, sugar, and salt while warm. Let it cool to room temperature.
2. Make the edamame mash: In a bowl, lightly mash the edamame with a fork. Add cream cheese and a drizzle of truffle oil. Mix well to form a textured, creamy filling.
3. Assemble the roll: Place a bamboo mat on a flat surface and lay a sheet of cling wrap over it.
4. Put a nori sheet on top. Spread a thin, even layer of sushi rice over the nori, then flip it so the rice is on the outside.
5. Add a line of the edamame truffle mix and sliced avocado in the center.
6. Roll tightly using the mat, pressing gently to form a uniform roll.
7. Finish & serve: Slice the roll into 6-8 pieces using a sharp knife. Garnish with sesame seeds and microgreens. Serve with soy sauce.
Avocado and Sushi Mexican Roll
Giving a Mexican twist to the classic, Arun Kala, who is the executive chef at Radisson Blu Plaza Resort & Convention Centre, Karjat, wants you to make an Avocado and Sushi Mexican Roll.
He explains, “It’s a creative twist on the classic sushi, infused with the zest and spice of Mexico.” With a combination of pesto and spicy aioli, it is quite a different experience.
Ingredients:
For the rice:
Sushi rice 1 cup
Rice vinegar 2 tbsp
Salt 2 tbsp
For the spicy tuna mixture:
Tuna, drained 2 tbsp
Spicy aioli 1/4 cup
Scallions, finely sliced 2 nos
Pickled jalapenos, finely diced 2 tbsp
Pickled jalapeno brine (or lemon juice) 1/2 tbsp
English mustard 1 tbsp
Handful of dill sprigs, finely chopped
Salt 1/2 tsp
Black pepper
For the Mexican roll toppings:
Nori 4 sheets
Basil pesto 1/4 cup
Avocado 1 cup
Cucumber 1/2 no
Large tomato 1 no
Spicy aioli 1/4 cup
Method
1. Wash 1 cup of sushi rice a couple of times then add it to a small saucepan; pour in 1.5 cups of cold water, then set over medium-high heat. Once bubbly put on the lowest heat with the lid on and steam for 18- 20 minutes or until cooked. Season rice with salt and the rice vinegar, and mix it through the rice. Leave to cool.
2. Add the canned tuna, 1/4 cup of spicy aioli, sliced scallion, diced jalapenos, jalapeno brine, 1 tablespoon of mustard, dill, 1/2 teaspoon of salt and black pepper to a bowl; mash the tuna into the rest of the ingredients.
3. Slice cucumber into thin strips, slice avocado, tomato. Lay one of the nori sheets, rough side up, lightly wet the end of one sheet, then place the second sheet on top, overlapping to create one long piece of nori. Press down to seal the nori sheets in place.
4. Spread half the rice onto a thin layer on top of the nori; spread half the pesto onto the rice, then lay the cucumber strips on top. Spoon half the spicy tuna mixture on top, then the avocado and tomato slices. Drizzle with the extra spicy aioli. Repeat with the other nori sheets and ingredients.
5. Slowly roll up the sushi, as tightly as possible then slice it in half to serve. Serve it with extra spicy aioli.
Goan-Spiced Avocado & Quinoa Uramaki
Indian chefs like Kala are not only giving it a Mexican twist, at ITC Grand Goa Resort & Spa, executive chef Mohd Meerajuddin made a Goan-spiced Avocado and Quinoa Uramaki. He explains, “We’ve created this sushi that celebrates the Konkan coast. The mild heat of Recheado-spiced quinoa delivers both familiarity and freshness. It isn`t just a sushi roll—they’re flavour journeys inspired by Goa’s produce and culinary heritage.”
Ingredients (Makes 2 rolls/16 pieces):
Sushi rice 1 cup (cooked & seasoned with rice vinegar, sugar & salt)
Nori sheets 2 nos
Quinoa (cooked) 1/2 cup
Avocado, sliced 1 no
Goan Recheado masala, mild 2 tsp
Cucumber, julienned 1/4 no
Red bell pepper, julienned 1/4
Micro greens for garnish
Black sesame 1 tsp
Pickled ginger, wasabi, soy sauce to serve
Method:
1. Mix quinoa with mild Recheado masala for a Goan twist.
2. On a bamboo mat, place the nori sheet and spread seasoned rice evenly.
3. Flip the nori, add quinoa, avocado, cucumber, and bell pepper in the center.
4. Roll using the mat, slice into 8 pieces.
5. Garnish with sesame seeds and micro greens. Serve with standard accompaniments.
Temari Sushi Mosaic
In the hills, Arun Kumar, executive chef at Araiya Palampur, creates Temari Sushi Mosaic, inspired by Temari sushi (ball-shaped sushi). He explains, “Sushi, to me, is a canvas — where the rice is the foundation, and every topping tells a different cultural story. This version is a celebration of technique, terroir, and transformation.” In a platter of six, this dish not only experiments with vegetarian but also non-vegetarian and vegan versions.
For Sushi Rice Base:
Ingredients:
Japanese short-grain sushi rice 250g
Water 300ml
Rice vinegar 3 tbsp
Sugar 1.5 tbsp
Salt 1 tsp
Method:
1. Rinse rice until water runs clear. 2. Soak for 30 mins, then cook using standard absorption method.
3. Mix rice vinegar, sugar, and salt. 4. Gently fold into cooked rice while still hot. Cool before shaping.
Citrus Scallop with Lemon Zest and Tobiko
Ingredients:
Hokkaido scallop thin slice
Lemon segment 1 no
Tobiko (flying fish roe) 1/4 tsp
Shiso leaf small
Method:
1. Place shiso leaf over rice ball, top with scallop, lemon and tobiko.
Tuna with Pickled Shallots & Microgreens
Ingredients:
Maguro (raw tuna) thin slice
Pickled shallot rings 2 nos
Micro shiso or microgreens – pinch
Sea salt to finish
Method:
1. Lay tuna on the rice ball, top with shallots and micro greens.
Hamachi with Avocado Cream & Red Chili Pearl
Ingredients:
Yellowtail (Hamachi) thin slice
Avocado puree 1/2 tsp
Red chili pearl/sriracha dot 1 no
Method:
1. Place Hamachi over rice, add avocado and chili for a creamy-spicy contrast.
Charred Eggplant & Chive Blossom (Vegan)
Ingredients:
Japanese eggplant (thin slice, torched or grilled)
Toasted sesame seeds pinch
Chive stalks 3 small strands
Method:
1. Wrap eggplant around the rice ball, top with sesame and chive.
Cured Snapper with Edible Flowers
Snapper or sea bass – lightly cured slice
Ingredients:
Pickled red onion 1 petal
Edible flower petals for garnish
Gently place the fish and onion petals on rice, decorate with petals.
Truffle Mushroom with Sea Urchin (Uni)
Ingredients:
Blanched shiitake or oyster mushroom slice
Uni (optional, for luxe touch) 1 lobe
Truffle oil 1 drop
Method:
1. Wrap the mushroom around rice, top with uni and a hint of truffle oil.