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Sushi Modoki: The Japanese Art and Craft of Vegan Sushi

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Enjoy authentic, delicious, vegan sushi that tastes and looks like the real thing—with over 50 recipes to make at home Once they’ve had their fill of avocado rolls, what’s a vegan sushi-lover to do? Enter Sushi Modoki—a cookbook filled with amazing, all-vegan re-creations of classic rolls that mimic the flavor and texture of fish, with all-natural, whole ingredients. At th Enjoy authentic, delicious, vegan sushi that tastes and looks like the real thing—with over 50 recipes to make at home Once they’ve had their fill of avocado rolls, what’s a vegan sushi-lover to do? Enter Sushi Modoki—a cookbook filled with amazing, all-vegan re-creations of classic rolls that mimic the flavor and texture of fish, with all-natural, whole ingredients. At the hands of vegan innovator iina, a cooking instructor in her native Japan, tomatoes transform into “tuna” and carrots into “salmon”—with mind-boggling results showcased in over 100 color photographs. With clear step-by-step instructions for assembling elegant plates bursting with color and crunch—plus the full range of traditional sides including salads, soups, pickled veggies, and hot and cold drinks—Sushi Modoki is the ultimate guide to becoming a vegan sushi master.


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Enjoy authentic, delicious, vegan sushi that tastes and looks like the real thing—with over 50 recipes to make at home Once they’ve had their fill of avocado rolls, what’s a vegan sushi-lover to do? Enter Sushi Modoki—a cookbook filled with amazing, all-vegan re-creations of classic rolls that mimic the flavor and texture of fish, with all-natural, whole ingredients. At th Enjoy authentic, delicious, vegan sushi that tastes and looks like the real thing—with over 50 recipes to make at home Once they’ve had their fill of avocado rolls, what’s a vegan sushi-lover to do? Enter Sushi Modoki—a cookbook filled with amazing, all-vegan re-creations of classic rolls that mimic the flavor and texture of fish, with all-natural, whole ingredients. At the hands of vegan innovator iina, a cooking instructor in her native Japan, tomatoes transform into “tuna” and carrots into “salmon”—with mind-boggling results showcased in over 100 color photographs. With clear step-by-step instructions for assembling elegant plates bursting with color and crunch—plus the full range of traditional sides including salads, soups, pickled veggies, and hot and cold drinks—Sushi Modoki is the ultimate guide to becoming a vegan sushi master.

30 review for Sushi Modoki: The Japanese Art and Craft of Vegan Sushi

  1. 4 out of 5

    Marina

    While I applaud the idea of Sushi Modoki - vegan sushi that mimics the colour, taste and texture of fish sushi - I fear it may be all too much for the common British home cook. The ingredients glossary only has five items, but the recipes are full of unfamiliar items such as konnyaku, shiso leaf, umeboshi, abuurage - that I feel are unlikely to be stocked in a provincial branch of Sainsbury’s. This might suit someone with some prior knowledge of Japanese cookery and easy access to an Asian groce While I applaud the idea of Sushi Modoki - vegan sushi that mimics the colour, taste and texture of fish sushi - I fear it may be all too much for the common British home cook. The ingredients glossary only has five items, but the recipes are full of unfamiliar items such as konnyaku, shiso leaf, umeboshi, abuurage - that I feel are unlikely to be stocked in a provincial branch of Sainsbury’s. This might suit someone with some prior knowledge of Japanese cookery and easy access to an Asian grocery shop. It’s an interesting book with lovely pictures, but I already feel defeated before I’ve finished writing my shopping list. Thanks to Netgalley and the publisher for this ARC.

  2. 5 out of 5

    Crystal

    Sushi Modoki is a bright, beautiful, detailed, and very colorful vegan sushi cookbook. It's filled with vivid, colorful, highly appetizing food photography throughout, but is also extremely practical and useful. There's a list of information on specific ingredients and instructions on how to make or prepare various basic ingredients (sushi rice, fried tofu pockets, sauces, pickles, etc), as well as the recipes for various types of sushi dishes--not just those more familiar to American diners, li Sushi Modoki is a bright, beautiful, detailed, and very colorful vegan sushi cookbook. It's filled with vivid, colorful, highly appetizing food photography throughout, but is also extremely practical and useful. There's a list of information on specific ingredients and instructions on how to make or prepare various basic ingredients (sushi rice, fried tofu pockets, sauces, pickles, etc), as well as the recipes for various types of sushi dishes--not just those more familiar to American diners, like rolls and nigiri, but also chirashi (rice bowls), inari (aburaage/ stuffed tofu pockets), and oshi, among others. There's even some recipes for beverages. The recipes have meticulously detailed instructions for preparation and assembly, often including step-by-step photographic illustrations. In addition to being completely vegan, the recipes are mostly gluten free, or adjustable to gluten free (using tamari instead of soy sauce, for example, avoiding rice wine vinegar, etc.), and otherwise top-ten allergen friendly--with the notable exception of soy, naturally. Tofu abounds in this cookbook, featured not only as itself, but also in its various forms as ingredients for substitutes for mayonnaise, mackerel, and tamago (with kabocha squash), among others. In general, there are many creative substitutes for fish products: tuna substitutes feature fresh tomato or red bell pepper, carrot with flax seed oil stands in for salmon, king oyster mushrooms serve as scallops or abalone, depending on how they're cut and spiced. A Japanese yam cake called konnyaku stands in for ingredients like squid and, with carrot, for shrimp. Eggplant replaces eel. Amaranth with carrot serves as fish roe. Carrot and squash are prepared to resemble sea urchin. Will the sushi taste like the seafood it's designed to mimic? I can't say, as I didn't try to make any of the recipes yet, but I admit skepticism for the most part. However, I do think that the recipes as described sound delicious. I'd rather have iina's version of a rainbow roll (carrot, red cabbage, cucumber, avocado, red and yellow bell pepper, and mustard greens) than its seafood equivalent. The pink rolls, with red cabbage slaw, the tomato miso soup, and the curry basil poke modoki oshi also all sound especially delicious. Overall, this is a delightful cookbook, full of recipes pleasing to the eye and the palate. I'm grateful to #Netgalley and The Experiment for letting me read an advanced copy of #SushiModoki in exchange for my honest review. I'd recommend it to anyone who enjoys Japanese food or vegetables and rice dishes, or both.

  3. 5 out of 5

    Teri

    An interesting vegan sushi cook book. I enjoyed the beautiful pictures and wanted to wait to write my review until I had a chance to try some of these recipes. It’s been a busy summer but I swear I am going to make these soon! *I received an ARC from NetGalley for a fair and unbiased review of this book.

  4. 4 out of 5

    Karen

    Vegan sushi? Yes, please! I'll definitely be adding this one to my permanent collection when it's published. This cookbook is filled with vegan alternatives to the sushi we're all used to seeing made with fish. Though I'm not sure how closely some of these taste to the fishy versions (a slice of pepper with a bit of oil is like tuna??), I'm not bothered by that. Instructions are clear and most recipes have simple ingredient lists. This one's a keeper! Thank you to The Experiment and NetGalley for Vegan sushi? Yes, please! I'll definitely be adding this one to my permanent collection when it's published. This cookbook is filled with vegan alternatives to the sushi we're all used to seeing made with fish. Though I'm not sure how closely some of these taste to the fishy versions (a slice of pepper with a bit of oil is like tuna??), I'm not bothered by that. Instructions are clear and most recipes have simple ingredient lists. This one's a keeper! Thank you to The Experiment and NetGalley for the eARC in exchange for my honest review.

  5. 5 out of 5

    Queen Cronut

    Sushi Modoki features vegan sushi that imitates its fish counterpart and is filled with bright, ascetically pleasing pictures. I'm not sure how close the vegan alternative tastes to the fishy versions but the sushi rolls look really tasty and colorful. I love sushi but have never made it myself, however, the recipe instructions were easy to follow and extremely user-friendly. This cookbook is the quintessential guide for beginning sushi chefs. *Thank you to NetGalley and The Experiment publishers Sushi Modoki features vegan sushi that imitates its fish counterpart and is filled with bright, ascetically pleasing pictures. I'm not sure how close the vegan alternative tastes to the fishy versions but the sushi rolls look really tasty and colorful. I love sushi but have never made it myself, however, the recipe instructions were easy to follow and extremely user-friendly. This cookbook is the quintessential guide for beginning sushi chefs. *Thank you to NetGalley and The Experiment publishers for providing a free ARC

  6. 4 out of 5

    Annie

    Originally published on my blog: Nonstop Reader. Sushi Modoki: The Japanese Art and Craft of Vegan Sushi is a tutorial guide and cookbook for creating and serving vegan sushi. Originally published in 2017 in Japanese, this English language translation, out 1st Nov 2019 from The Experiment, it's 128 pages and available in hardcover and ebook formats. Sushi is perennially popular as a meal to eat out since it can be quite intricate to make and serve. This collection is so attractive and cleverly Originally published on my blog: Nonstop Reader. Sushi Modoki: The Japanese Art and Craft of Vegan Sushi is a tutorial guide and cookbook for creating and serving vegan sushi. Originally published in 2017 in Japanese, this English language translation, out 1st Nov 2019 from The Experiment, it's 128 pages and available in hardcover and ebook formats. Sushi is perennially popular as a meal to eat out since it can be quite intricate to make and serve. This collection is so attractive and cleverly made that it has my fingers itching to recreate in my home kitchen. I'm especially excited about this cookbook because I love sushi, but don't care for 99% of sushi featuring fish. I absolutely adore inari sushi and this collection includes several recipes. The flavors and textures are varied and appealing. I am amazed by how close to the traditional fish and roe sushi these appear. This would make a great social evening. Get friends together for an assembly and tasting party. The recipes are arranged by type of sushi: nigiri, sushi rolls (including a kimbap recipe), chirashi, inari, oshi, soups and stocks, and condiments. There are also some drinks recipes included. The introduction includes a pictorial survey of the main ingredients and equipment and supplies. The author does a good job of explaining how to select and cook the basic components; rice, sushi vinegar, etc. Each of the recipes include a serving picture, ingredients in the sidebar (measurements in US standard and metric), and step by step instructions. The ingredients are mostly relatively easily sourced and should be available from any well stocked Asian grocery or large supermarket. The recipes themselves are clever look-alikes of traditional sushi. The names given in the headers reference the original sushi, such as "abalone" or "scallop" modoki nigiri. This doesn't detract from the book in any way, and in fact it's quite impressive that they really do look like scallop, roe (it's boiled amaranth), and tuna (it's -really- cleverly disguised carrot). Five stars. This is a useful and clever collection. Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

  7. 4 out of 5

    Janet

    I received a temporary digital Advance Reader Copy of this book from #NetGalley in exchange for an honest review. From the publisher, as I do not repeat the contents or story of books in reviews, I let them do it as they do it better than I do 😸. Enjoy authentic, delicious, vegan sushi that tastes and looks like the real thing—with over 50 recipes to make at home Once they’ve had their fill of avocado rolls, what’s a vegan sushi-lover to do? Enter Sushi Modoki—a cookbook filled with am I received a temporary digital Advance Reader Copy of this book from #NetGalley in exchange for an honest review. From the publisher, as I do not repeat the contents or story of books in reviews, I let them do it as they do it better than I do 😸. Enjoy authentic, delicious, vegan sushi that tastes and looks like the real thing—with over 50 recipes to make at home Once they’ve had their fill of avocado rolls, what’s a vegan sushi-lover to do? Enter Sushi Modoki—a cookbook filled with amazing, all-vegan re-creations of classic rolls that mimic the flavour and texture of fish, with all-natural, whole ingredients. At the hands of vegan innovator iina, a cooking instructor in her native Japan, tomatoes transform into “tuna” and carrots into “salmon”—with mind-boggling results showcased in over 100 colour photographs. With clear step-by-step instructions for assembling elegant plates bursting with colour and crunch—plus the full range of traditional sides including salads, soups, pickled veggies, and hot and cold drinks—Sushi Modoki is the ultimate guide to becoming a vegan sushi master. I could have SWORN that the sushi on the cover of this book was fish not vegetables - the photo is that amazing, as are all the photos in the book. I am not one to love cream cheese in sushi so these recipes were right up my alley - in fact if you do eat fish, the incredible photos will still show you how to create and roll these amazing creations. (I still cannot believe that that is red pepper and NOT fatty tuna!) I am not sure how they would taste to a regular lover of sushi but these vegan versions are healthy AF (as fish!). What a beautiful book! As always, I try to find a reason to not rate with stars as I love emojis (outside of their incessant use by "Social Influencer Millennials" on Instagram and Twitter) so let's give it 🍣🍱🍚🗾🗻🌸🏣🍘🍙🍢🥮🥟🍡🍶 (let's celebrate Japan in every way possible, vs. 5 boring stars!)

  8. 5 out of 5

    Cynthia Corral

    This is an impressive vegan cookbook with absolutely gorgeous photography, and it gets five strong stars with a couple caveats: It is mainly for vegans, and it is very Japanese so several ingredients may be difficult to find depending on where you live. I take issue with the blurb that says it “tastes and looks like the real thing”. This sushi is phenomenal in beauty, but it is not going to taste like fresh seafood. That said, the recipes are made with fresh veggies and rice, with vegan condiment This is an impressive vegan cookbook with absolutely gorgeous photography, and it gets five strong stars with a couple caveats: It is mainly for vegans, and it is very Japanese so several ingredients may be difficult to find depending on where you live. I take issue with the blurb that says it “tastes and looks like the real thing”. This sushi is phenomenal in beauty, but it is not going to taste like fresh seafood. That said, the recipes are made with fresh veggies and rice, with vegan condiments, and any vegan would love the recipes. Contrary to what some omnivores think, vegans are not always looking for direct taste substitutes. So why then would vegans want to eat something that is a direct visual swap for fresh fish? Because it follows the Japanese theme of Beauty. This is an excellent book for any vegan who wants to have friends over for dinner, or who wants to impress their guests. There is even a section for holding a hand wrap party. Several dishes in the second half are less focused on looking like seafood, and more centered around delicious vegetable and noodle salads. These are equally as gorgeous as the “nagiri” dishes. Non-vegans would do just fine with that that second half of the book. I am used to vegan sushi consisting mainly of cucumber or mushroom, but this book is just spectacular, both visually and in taste. Other than the usual work of rolling and putting the sushi together, the recipes themselves are not a lot of work. So if you are vegan and want to throw a sushi party that will be talked about for years, this book is one hundred percent for you. Many thanks to NetGalley and The Experiment for gifting me an ARC in exchange for an honest review. If you have a vegan in your life, put this on their gift list. Even if they don’t like to cook, they will enjoy the beautiful and imaginative photos in the book.

  9. 5 out of 5

    Avi

    I found this gimmicky. For example, the tuna modoki nigiri is made with red bell pepper and rice. That may look somewhat like the real thing (some of these visual mimicries have great visual resemblances), but it's not going to taste anything like the real thing. That recipe is then followed up by saying you can do the otoro recipe with a tomato... Wow! If I knew I could replicate otoro with tomatoes I would have been doing that years ago and saving a lot of money! That being said, I can also se I found this gimmicky. For example, the tuna modoki nigiri is made with red bell pepper and rice. That may look somewhat like the real thing (some of these visual mimicries have great visual resemblances), but it's not going to taste anything like the real thing. That recipe is then followed up by saying you can do the otoro recipe with a tomato... Wow! If I knew I could replicate otoro with tomatoes I would have been doing that years ago and saving a lot of money! That being said, I can also see from a lot of these recipes that they would work and probably be tasty (especially with a little bit of soy sauce), so a vegan or vegetarian can get value from this book. The premise that the mimicry is beyond superficial really irritates me. I suppose it's better than plant or nut milk though. By the way, can I make imitation tofu out of steak? Asking for some vegan friends who want to eat steak. Beyond the disingenuous comparison between these vegetable sushi and the animal proteins that are the real thing, what bothers me about this book is it's not the best vegetarian or vegan Japanese cookbook on the market. I don't like the idea of the food being constrained to certain ingredients because of a visually aesthetic goal. If you're going vegan or vegetarian, at least do the best you can with those constraints, and don't cook with one hand tied behind your back. Alternative suggestions: Nobu's Vegetarian Cookbook, Kansha: Celebrating Japan's Vegan and Vegetarian Traditions, Veganeasy, and the forthcoming Japanese Temple Food by Nancy Singleton Hachisu (not sure if it's coming out this year or next year).

  10. 4 out of 5

    Diane Hernandez

    Sushi Modoki means mimicked sushi. This cookbook shows vegans and vegetarians how to create beautiful replicas of famous sushi while not compromising their ethical values. The book includes seventeen nigiri (thin fish over rice), nine sushi rolls, four chirashi (rice/veggie bowls), four inari (stuffed deep-fried tofu pockets), four oshi (rectangular sushi), seven soups/stocks, nineteen condiments, and four drinks. While the presentation is nice, how much can vegetables mimic the taste of sushi? T Sushi Modoki means mimicked sushi. This cookbook shows vegans and vegetarians how to create beautiful replicas of famous sushi while not compromising their ethical values. The book includes seventeen nigiri (thin fish over rice), nine sushi rolls, four chirashi (rice/veggie bowls), four inari (stuffed deep-fried tofu pockets), four oshi (rectangular sushi), seven soups/stocks, nineteen condiments, and four drinks. While the presentation is nice, how much can vegetables mimic the taste of sushi? The author uses clever techniques, like using kombu (kelp) to add a fishy smell and taste to the sushi rice, to overcome this issue. There is something innately satisfying about creating these works of art. Using tomatoes and red bell peppers as tuna, and Japanese eggplant as eel, is flat-out clever as well as unexpected. If you use tamari rather than regular wheat-based soy sauce, all the recipes are gluten-free. Each recipe includes a color picture making you want to try them all. If only there was nutritional information, Sushi Modoki would be the perfect cookbook. 4 stars! Thanks to The Experiment and NetGalley for a copy in exchange for my honest review.

  11. 5 out of 5

    Luke

    Modoki means “to mimic” - and the sushi modoki in this recipe are a lovely visual mimic for traditional sushi rolls. There’s a good mix of sushi being mimicked here, and some fun takes. They’re largely takes on sushi dishes popular in Japan, not America, though, so if you’re hoping for a California roll, you might be disappointed. These are meant to be delicious visual mimics, not close flavor mimics. If you approach them like that, they’re really good - I’m especially fond of the negitoro modok Modoki means “to mimic” - and the sushi modoki in this recipe are a lovely visual mimic for traditional sushi rolls. There’s a good mix of sushi being mimicked here, and some fun takes. They’re largely takes on sushi dishes popular in Japan, not America, though, so if you’re hoping for a California roll, you might be disappointed. These are meant to be delicious visual mimics, not close flavor mimics. If you approach them like that, they’re really good - I’m especially fond of the negitoro modoki, and the vegan mayo recipe is a great option for a vegan Japanese-style mayo (somewhat different from the American-style recipes common online.) A lot of the recipes use flaxseed oil, which adds a really interesting flavor dimension.

  12. 4 out of 5

    Monica Albright

    nope... If you are about the exact title-great. But I feel that it just ruins the whole idea of sashimi for me. Just enjoy a vegetable maki roll...there are plenty of varieties. But, if you want to be creative and make something beautiful-but fake, then this is for you. The same way that candy sushi made of jelly beans, coconut, and fruit leather is a thing. Which I'm not discounting. It's fun...and can be delicious...but it's NOT sushi. nope... If you are about the exact title-great. But I feel that it just ruins the whole idea of sashimi for me. Just enjoy a vegetable maki roll...there are plenty of varieties. But, if you want to be creative and make something beautiful-but fake, then this is for you. The same way that candy sushi made of jelly beans, coconut, and fruit leather is a thing. Which I'm not discounting. It's fun...and can be delicious...but it's NOT sushi.

  13. 4 out of 5

    Angela

    It is so nice to finally read a vegan sushi cookbook. Great recipes, that I enjoyed making. Very creative in converting regular sushi into a vegan style that not only looks great but also delicious. The photos were a wonderful reference to creating the sushi. Enjoyed reading this book. I would recommend this book everyone.

  14. 4 out of 5

    Riegs

    This is definitely as bad as you think it is. Did the author or publisher ignore the fact that pickled vegetables are part of this food culture? Do you really want to eat a raw or boiled red pepper on top of rice? No.

  15. 4 out of 5

    Juli Anna

    So inventive! I can't wait to try out some of the techniques in this book. So inventive! I can't wait to try out some of the techniques in this book.

  16. 5 out of 5

    Hadrian

  17. 5 out of 5

    TEELOCK Mithilesh

  18. 4 out of 5

    Xina

  19. 5 out of 5

    Aimee Bello

  20. 5 out of 5

    Allison

  21. 5 out of 5

    Rhea Cojanis

  22. 5 out of 5

    Doris Moore

  23. 5 out of 5

    Bradley

  24. 5 out of 5

    Vanessa Toth

  25. 4 out of 5

    Angie

  26. 4 out of 5

    Selene

  27. 5 out of 5

    Carol

  28. 5 out of 5

    Lisa

  29. 4 out of 5

    Anna

  30. 4 out of 5

    Julia Hatch

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