If you want to learn how to make vegan tuna nigiri out of red peppers, this is the book for you! With beautiful pictures and detailed, easy to understand instructions and ingredient lists, it is a game changer when it comes to making plant-based sushi at home. The secrets to the perfect grilled ginger inari, mock eel, and delicious fish-free dipping sauces are waiting for you!
Sushi Modoki: Authentic vegan sushi that tastes—and looks—just like the real thing!
No food is more iconically Japanese than sushi. But as any vegan or vegetarian knows, there’s only so many cucumber rolls a person can eat! Enter Sushi Modoki—amazing, all-vegan re-creations of classic sushi rolls and bites. At the hands of vegan innovator iina, a cooking instructor in her native Japan, tomatoes transform into “fatty tuna,” mushrooms into “scallops,” and carrots into “salmon”—with mind-boggling results. Clear, step-by-step instructions show you how to make five different styles of sushi with all-natural, whole ingredients—and assemble elegant plates bursting with color and crunch:
Nigiri: “fish” over rice
Maki: sushi rolls
Chirashi: scattered sushi bowls
Inari: fried tofu stuffed with “fish” and rice
Oshi: pressed sushi
Plus, you’ll find the full range of traditional sides: salads, soups, sauces, pickled vegetables, and hot and cold drinks. Sushi Modoki is the ultimate guide to becoming a vegan sushi master—with over 50 recipes to “wow” vegans and sushi-lovers alike.
About the Author
iina creates unique and inventive vegan foods that value the natural shapes and colors of vegetables. Her recipes exclude meat, fish, eggs, dairy, and processed white sugar and never use any artificial seasoning or coloring. She is a graduate of L’ecole Vantan culinary school in Tokyo. In 2008, she lived on Brown’s Field, an organic farm in Isumi, Japan. On the farm, while learning to produce and preserve organic foods, she became the chef at Rice Terrace Café. In 2010, she moved to Tokyo and began her career as a vegan chef.
The [vegan sushi] results are worth the time and patience they require; alas they’ll be consumed in a flash. — Florence Fabricant, The New York Times
A delightful book that is built on the concept of modoki, or mimicry. . . . A welcome title for those with even a passing interest in plant-based culinary options. — Library Journal
Sushi Surprise. Tokyo-based chef iina creates edible vegan art for an adventurous vegetable-loving palate. — Spirituality and Health