9 hours ago
Sushi Goes Green: Veg Rolls Rule on World Sushi Day in Mumbai
Once a haven for fish lovers, sushi has now rolled into bold new territory—vegetarian style. This World Sushi Day, Mumbai's culinary scene is buzzing with inventive plant-based sushi options that are as visually stunning as they are flavour-packed, breaking the myth that sushi must be synonymous with seafood.
Traditionally non-vegetarian, sushi in Japan revolves around raw fish and seafood. But the tables are turning. As sustainability, wellness, and mindful eating gain momentum, more diners are reaching for veggie-forward options—leading to a creative explosion in kitchens across the city.
'Vegetarian sushi has really taken off lately, with more people choosing plant-based and sustainable options, our kitchen's creativity is thriving,' says chef Edjose Fernandes of PCO, Mumbai.
'We're using vibrant, fresh ingredients like avocado, cucumber, mushrooms and seaweed to build sushi that tastes amazing and looks beautiful. It's not just a substitute—it's a whole new experience.'
From smoky, spicy, and truffle-kissed to ones that carry the fragrance of curry leaves and legacy of Madras, Mumbai's veg sushi lineup is redefining fusion. At Scarlett House, the Madras Beetroot Sushi takes centre stage—a vibrant uramaki roll wrapped in seasoned rice, filled with cured beetroot, avocado, and a coconut oil edamame cream cheese.
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Drizzled with Madras Sriracha and topped with a crispy curry leaf, it's both nostalgic and novel.
Meanwhile, CrayCraft stuns with its indulgent Truffle Mushroom Uramaki—enoki and shiitake mushrooms paired with tempura flakes, truffle oil, and spicy mayo. And at Eve, Santacruz, their purple rice Truffle Mushroom Sushi layers in button mushrooms, truffle mayo and crispy tanuki for a forest-fresh bite full of elegance.
Chef Tenzin Khechok of Yazu Pan Asian Beach Club, which spans Mumbai and Goa, believes this trend is here to stay: 'The rising popularity of vegetarian sushi reflects a beautiful shift in global palates — one that embraces mindful eating without compromising on creativity or flavour.'
His offerings like the Truffle Corn Gunkan, Watermelon Roll, and Avocado Sensei Roll at Yazu echo that philosophy—where ingredients are celebrated, not masked.
So this World Sushi Day, go ahead—ditch the tuna, keep the truffle, and savour the new wave of sushi that's redefining the roll, one veggie bite at a time.
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