Sushi Modoki

by iina

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. 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 ultimate guide to becoming a vegan sushi master. And you won't have to think twice about "raw fish"!

• ISBN13: 9781615196081
• Publish Date: 1 November 2019
• Publish Status: Active
• Publish Country: US
• Imprint: The Experiment LLC
• Format: Hardcover
• Pages: 128
• Language: English

Reviews

[annieb123]

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.