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Cover for Sushi Modoki

Sushi Modoki

The Japanese Art and Craft of Vegan Sushi

iina

Hardcover

List Price: 18.95*
* Individual store prices may vary.

Description

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.


Praise For Sushi Modoki: The Japanese Art and Craft of Vegan Sushi

“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

“Clever.”—Publishers Weekly

The Experiment, 9781615196081, 128pp.

Publication Date: November 1, 2019



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.