Sushi Modoki: The Japanese Art and Craft of Vegan Sushi by Iina Sawabatake

  • Basic sushi rice (page 6)

    from Sushi Modoki: The Japanese Art and Craft of Vegan Sushi Sushi Modoki by Iina Sawabatake

    • Categories: Rice dishes; Main course; Side dish; Japanese; Vegetarian; Vegan
    • Ingredients: sushi rice; kombu; sushi vinegar
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Notes about this book

  • mjes on August 17, 2021

    Hand roll party: curry burdock root (pg 54) is a form of temakizushi made either with nori or rice wrappers. The center piece of the roll is burdock and carrot cooked in mirin, soy sauce, and curry powder. For the rest, the recipe makes only broad suggestions - I used sushi rice, radish slices, and shiso leaves. I was pleased with the results.

  • mjes on November 02, 2019

    This vegan cookbook fails my first test: it pretends vegetables are meats e.g. Eel modoki nigiri is actually an eggplant nigiri and Marinated tuna modoki nigiri is actually red bell pepper nigiri. However, the recipes are actually very good. pg.85 Anakyu modoki oshi: eel and cucumber combines black and white sushi rice with eggplant and cucumber with a vegan sauce of vegan dashi, soy sauce, mirin, sake and brown sugar. pg 61 Green vegetable chirashi used watercress, bamboo shoots, broccoli, snap peas, brussel sprouts with sushi rice and a simple vinegar soy dressing makes a rice rice bowl that I hesitate to call chirashi on aesthetic grounds. But this book will get further testing.

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  • ISBN 10 1615196080
  • ISBN 13 9781615196081
  • Published Nov 01 2019
  • Format Hardcover
  • Page Count 128
  • Language English
  • Countries United States
  • Publisher The Experiment

Publishers Text

Modoki: a Japanese word that means "to mimic"
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.