Sushi Modoki: The Japanese Art and Craft of Vegan Sushi

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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.


From the Publisher

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Mackerel Modoki oshi

Makes one 8 x 6 x 2-inch “cake”

1. Place the atsuage in boiling water and boil for about 5 minutes to reduce oiliness. Slice it in half crosswise, then cut according to the area of the bottom of an 8 x 6-inch pan.

2. Cut the nori slightly longer than the atsuage piece. Dissolve the potato starch in 1 tablespoon water. Brush the mixture on the outside of the atsuage, then cover with the nori.

3. Heat the oil in a skillet over low heat. Grill the noricovered atsuage with the nori side facing down for about 1 minute. When the nori is crispy, flip and grill for 1 minute.

4. Transfer to a small baking pan. Combine the vinegar and salt and pour over the atsuage and top with the kombu. Fold in plastic wrap and let stand for a couple of hours in the refrigerator.

5. Sprinkle daikon slices with salt to wilt them.

6. Take the atsuage out of the refrigerator and remove the plastic wrap. Spread the rice inside the mold. Add the atsuage on top with the nori side facing up. Cover the top with the daikon. Fold in plastic wrap and refrigerate for 1 hour.

7. Remove the plastic wrap, then slice. Serve with wasabi and Shibazuke.

TIP: Use a mandoline to cut the daikon. Make the slices very thin so they are almost translucent.

Ingredients

4½ ounces atsuage (deep-fried tofu cutlet) or tofu puffs

½ nori sheet

2 teaspoons potato starch

1 tablespoon canola oil; 2 tablespoons rice vinegar

1¼-inch piece dried kombu

9 to 12 thin slices daikon

2 cups Basic Sushi Rice

Shibazuke

vegan sushi

vegan sushi

vegan sushi

vegan sushi

vegan sushi

vegan sushi

Sushi Modoki: The Japanese Art and Craft of Vegan Sushi
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