Forget raw fish – Aussie sushi is a billion-dollar revolution, and it’s unlike anything you’ve seen before. But here’s where it gets fascinating: this isn’t your traditional Japanese sushi. It’s a homegrown phenomenon, complete with crispy chicken rolls, teriyaki beef, and even tempura prawns wrapped in a uniquely Australian twist. So, how did this hybrid cuisine become a fast-food powerhouse? Let’s dive in.
On January 10, 2026, Raymond Chen, the CEO of Sushi Hub, made one thing crystal clear: ‘We are not for sale.’ This statement came after The Australian Financial Review reported a staggering $1 billion valuation for the company, sparking a frenzy of calls from investors eager to cash in on its success. Chen revealed, ‘I received over 100 calls from private equity firms and fund managers, but we were never on the market.’ This isn’t just a business story—it’s a testament to how Australian sushi has carved its own identity in the fast-food world.
And this is the part most people miss: Australian sushi isn’t just a copycat of its Japanese counterpart. As Adam Liaw points out, it’s a unique blend of cultures, with hand-rolls and fillings like chicken katsu and salmon becoming staples. But unlike the fierce brand loyalty Aussies show for burgers or burritos, the sushi scene is more nuanced. Take Sushi Hub and Sushi Sushi, the two biggest players—both have nearly 200 stores across Australia, yet their differences are often overlooked. Sushi Hub dominates New South Wales with over 90 stores, while Sushi Sushi reigns in Victoria with 95. Both aim to expand massively by 2035-2036, but their paths to global dominance couldn’t be more different.
Here’s where it gets controversial: While Chen, a media-shy leader, is turning down investors, Sushi Sushi’s majority owner, Odyssey, has been actively seeking a buyer since May 2025. Stephen Anders, Sushi Sushi’s CEO, remains tight-lipped but confirms ‘very good interest’ in the business. Meanwhile, Chen playfully admits, ‘Every time I get a call, I tell them Sushi Sushi is for sale. I’m helping Stephen.’ This friendly rivalry highlights the competitive yet respectful nature of the industry.
The origins of Aussie sushi are just as intriguing. It all started with three university friends—Raymond Chen, James Chen, and Leon Li—who ran an Asian bakery before venturing into sushi. Their first store in Cabramatta faced a unique challenge: many customers had never tried sushi before. Chen recalls, ‘We had to educate them, offering free samples and explaining that sushi isn’t just raw fish.’ This customer-centric approach, combined with a focus on familiar flavors like crispy chicken and warm rice, set them apart. ‘Freshness, quality ingredients, and cleanliness—that’s the secret,’ Chen emphasizes.
Today, Aussie sushi is a numbers game. Rolls like crispy chicken teriyaki, salmon avocado, and tuna salad dominate sales, with most made and sold within two hours. ‘Our business is about volume, not high margins,’ Chen explains. This model has made sushi a go-to option for everyone, from teens to corporate workers, thanks to its speed, convenience, and affordability. As retail expert Suzee Brain notes, ‘Younger generations snack more frequently, and sushi’s size and price point fit perfectly into their lifestyle.’
But what’s next for this billion-dollar industry? Sushi Sushi is already making waves internationally, with stores in New Zealand, Saudi Arabia, and soon India. Sushi Hub, however, is taking a slower approach, focusing on domestic growth while eyeing markets like the US and Europe. Chen’s philosophy is clear: ‘International expansion will happen when the opportunity arises.’ And for investors? Don’t lose hope. Chen hints, ‘We might consider selling in the future, but only if the business remains strong.’
Here’s a thought-provoking question for you: Is Australian sushi a cultural appropriation or a brilliant innovation? Share your thoughts in the comments—we’d love to hear your take on this culinary phenomenon!
