Sushi Modoki: The Japanese Art and Craft of Vegan Sushi is a beautiful book by iina, a vegan chef working in Tokyo, Japan. The recipes replicate classic sushi preparations using vegetables disguised as seafood and are not at all difficult to prepare. While I would have loved to share one of them with our readers, most require another recipe, notably sushi rice, and so, rather than having you jump from one recipe to another here, get this gorgeous little book for yourself (even if all you ever do is look at it!).
Meanwhile, I chose the red and white pickled ginger recipe to share, since that’s a must-have condiment for sushi lovers. And it’s crazy-easy to make at home if you have a mandoline.
From the publisher:
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.
Red and White Pickled Ginger recipe from Sushi Modoki: The Japanese Art and Craft of Vegan Sushi by iina. © iina and Graphic-sha Publishing Co., Ltd., 2017, 2019. Photographs © Shinsaku Kato. Reprinted by permission of the publisher, The Experiment.
Red Pickled Ginger
- 10 ounces young ginger root
- ½ cup plus 2 tablespoons (150 ml) ume plum vinegar or red wine vinegar
- 2 tablespoons apple cider vinegar
- 2 tablespoons light maple syrup
White Pickled Ginger
- 10 ounces young ginger root
- ¾ cup apple cider vinegar
- 3 tablespoons light maple syrup
- 3 tablespoons yuzu or lime juice
- 1 heaping tablespoon salt
- Use a mandoline to slice the ginger as thinly as possible.
- Combine the ingredients for each type of pickle in separate, clean, airtight containers. Refrigerate for over a day. These will keep for 1 month in the refrigerator.
Sushi Modoki is available on Amazon*
and wherever books are sold
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.
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