Redefining Guyana’s culinary landscape with sushi that’s fast and fresh

IN a country known for its diverse and culturally inspired cuisine, Fabrice Williams is making waves as one of Guyana’s few sushi chefs. Driven by a passion for Asian flavours and a knack for filling market gaps, he’s not only introducing locals to the intricate art of sushi but also redefining how fast, high-quality food fits into busy lifestyles. Through his restaurant and packaged sushi products, Fabrice is proving that sushi is far more than just raw fish—it’s a craft, a story, and a gateway to experiencing Guyana’s evolving food scene.

Sushi Express and New Experiences
Fabrice Williams is no stranger to the art of preparing mouth-watering cuisine. Born and raised with a love for food, Fabrice has turned his passion into a profession with his business, Sushi Express and Experiences. He began his journey at the University of Guyana, where he earned an associate degree in History. Afterward, Fabrice travelled to Orlando, where he obtained an associate degree in Culinary Arts. This formal training set Fabrice on a culinary journey, cooking at some of the best restaurants and hotels in America and throughout the Caribbean.

His first experience of preparing sushi happened entirely by accident. After being asked to fill in as a sushi chef in an emergency, Fabrice quickly fell in love with the art of sushi and began learning as much as he could about the famous dish. Although Fabrice is well-versed in various types of cooking, sushi has always been his favourite. As he describes it, sushi is more than fish wrapped in rice—it is one of the few foods that allows for crafting entirely new culinary creations.

That is why, when he returned to Guyana several years ago, the first thing Fabrice wanted to introduce to the Guyanese people was sushi. As he explained, with Guyana offering restaurants ranging from Creole to buffet-style dining, sushi was not only something new but also a gap in the market. “I started doing sushi because it’s something that I like as part of Asian cuisine. And it just so happens that I realised that there’s also a gap in the market locally for sushi to be sold at a fast level,” he said.

More than raw fish
Public reception has been extremely positive, according to Fabrice. He stated that Guyanese are open and excited to try something new. “The general reaction to me opening this business here was good, I would say. Many people thought it was a good idea because they said that it’s something new. There aren’t that many places on the market currently that offer sushi,” he shared.
But Fabrice’s dishes go beyond simple sushi. Over the last few years, Fabrice has perfected a wide range of sushi and created new flavours along the way. A hurdle the business has faced, however, is teaching the less adventurous that sushi is more than raw fish.

Giving Pepperpot Magazine a bit of history, Fabrice explained, “Sushi originates from, they say, origins in China, and then it moved over towards Japan, where the fishermen would preserve fish in vinegary rice.” He added that sushi isn’t just raw fish. The focus is actually on the rice itself. If you don’t have good quality rice, or it’s not done correctly, then you can’t really make sushi.”
One highlight of Fabrice’s menu is how he blends traditional Japanese sushi with vibrant Guyanese elements. One of his most popular cultural blends is a dish called Obako, which translates to plantain in Chinese. This cultural mash-up introduces fried plantains to traditional sushi, creating a new flavour infused with a taste most Guyanese know well.

Shedding light on other dishes, Fabrice shared, “The traditional rolls here are just seaweed on the outside, and you’ll have a single filling on the inside. It can be tuna, it can be cucumber, or whatever you want.” He further explained, “Sashimi is where you get a thin slice of the fish. It can be vegetable broth. And then you also have the nigiri, which is a thin slice of fish placed over a ball of rice.”

Easy on the Go
While Sushi Express and Experiences is located along Guyana’s Kingston seawall, it is not the only place where Guyanese can familiarise themselves with the taste of sushi. Seeking to create something more convenient for customers, Fabrice has introduced packaged sushi. Aware of concerns customers may have about packaging a product that includes fish, Fabrice ensured that extreme care is taken in preparation, paying attention to everything from packaging to shelf life. So far, the business has yet to receive a complaint.

Speaking about his packaged products, Fabrice said, “Having something where you can get something quick and delicious to go makes a lot more sense in this current market, because people are becoming more and more fast-paced.”

For those who would like to learn to cook sushi themselves, Fabrice offers classes where people can learn to assemble their own sushi rolls using flavours and elements they love. “I also do teaching classes for people who want to learn to make sushi themselves. The goal in the end is to eventually teach people because I want people to learn about this stuff,” he said.

Redefining Guyana’s culinary scene
With so many of Guyana’s industries evolving, the culinary arts are no exception. Fabrice champions “trying something new,” explaining that while many people assume sushi is simply raw fish, the dish is as much about the technique as it is about the ingredients.

“The thing people need to understand with cooking is it’s not about the recipe. The recipe is only half of it. The other half is the technique or the skills that you learn,” he explained. “If you don’t know how to, let’s say, grill a piece of meat properly, then you won’t get the best end product. You’ll make a mess of it.”

This is why Fabrice encourages Guyanese to visit Sushi Express and Experiences to have a taste of something new.