Happy International Sushi Day! On June 18th, we celebrate the art, flavour, and rich history of one of the world's most beloved cuisines. Yet, for many, the world of sushi can seem intimidating. From telling the difference between a Japanese maki and a Korean kimbap to knowing the "right" way to enjoy it, there's always something new to learn.

To help us navigate this delicious landscape, Team Vikhroli Cucina and Shilpa Chawla spoke with Chef Beena Noronha, a distinguished culinary professional based in Mumbai. Chef Noronha has curated menus for popular establishments like Gigi, Lyla, and Scarlett House. With her deep respect for ingredients and refined technique, she is the perfect guide to help us bust some myths and enjoy sushi with newfound confidence.

Let's dive in!

Demystifying sushi and other common myths

The big debate: Kimbap vs. Sushi

It's a common point of confusion: a rice roll is a rice roll, right? Not quite. Chef Noronha breaks down the fundamental distinctions.

"Though they look similar, kimbap uses sesame oil–flavoured rice and cooked or pickled fillings, while sushi uses vinegared rice and often features raw fish. Kimbap is Korean and usually eaten as a snack or picnic food, while sushi is Japanese and more delicate in flavour."

Myth-busting: "Sushi is just raw fish."

This is perhaps the biggest barrier for many newcomers. However, the term "sushi" itself holds the clue to what it truly is.

"Many think sushi is only raw fish, but it actually refers to vinegared rice. Sushi can include cooked seafood, vegetables, eggs, or tofu—it’s much more than just sashimi."

The art of quality and how to spot it

The heart of good sushi: Rice

While the fish gets the glamour, experts know where the real artistry lies.

"Sushi rice should be slightly warm, perfectly seasoned with vinegar, sugar, and salt, and have a soft yet firm texture that holds its shape. It’s the foundation of good sushi."

The chef's challenge: Sourcing in Mumbai

Ever wonder how pristine fish makes it to your plate in a bustling tropical city? It's no small feat.

"Getting sushi-grade fish in Mumbai is tough due to the tropical climate and import issues. Chefs rely on specialised suppliers, quick logistics, and sometimes local fish to keep it fresh and authentic."

A diner's guide to spotting quality

So, how can you tell if you're getting the good stuff? Chef Noronha provides a simple visual checklist.

"Fresh sushi has fish that looks glossy, not dull or dry. Rolls should be neatly cut with firm structure, and there should be no fishy smell—just a clean, ocean-like scent."

A user's guide to enjoying sushi

`The "Sushi Starter Pack" for Beginners

For anyone new to sushi, the menu can feel overwhelming. A great starting point includes approachable options like the California Roll (with cooked crabstick and avocado), Avocado or Cucumber Maki, Ebi Nigiri (cooked shrimp), and the slightly sweet Tamago Nigiri (egg omelette). These choices offer a gentle and delicious introduction to the textures and flavours of sushi.

The soy sauce and wasabi etiquette

Is there a "right" way to eat sushi? These simple tips can elevate your experience.

"Dip the fish side—not the rice—into soy sauce to avoid breaking the sushi. Use wasabi sparingly, as chefs usually season it just right inside the sushi already."

Choosing a great sushi restaurant

Look for these green flags to ensure a safe and authentic meal.

"Look for clean counters, fresh-smelling fish, precise knife work, and well-prepared rice. Staff who can explain dishes and where the fish comes from are also a good sign."

The Chef's Perspective

The Soul of Sushi & Future Trends in India

What does a chef truly admire, and what's next for sushi in India?

"Tamago nigiri (egg omelette) may seem simple, but it shows a chef’s precision and balance. In India, sushi is evolving with local ingredients, fusion rolls, and creative vegetarian options gaining popularity. We’re seeing creative fusion rolls using Indian ingredients like pickled vegetables, tandoori prawns, and even spicy chutneys."

Armed with this expert knowledge, we hope you feel inspired to explore the wonderful world of sushi. Happy World Sushi Day from all of us at Vikhroli Cucina!