Sushi Modoki: The Japanese Art and Craft of Vegan Sushi

By iina

An acclaimed Japanese vegan chef presents an innovative collection of recipes and techniques for making sushi, nigiri, rolls and more—all without meat.

Sushi is perhaps the most iconic Japanese food. But as any vegan or vegetarian knows, there's only so many cucumber rolls a person can eat. Enter chef iina with her unique, all-vegan re-creations of classic sushi rolls and bites. She calls them Sushi Modoki—"modoki" being Japanese for "mimic."


In iina's hands, tomatoes transform into "fatty tuna," mushrooms into "scallops," and carrots into "salmon"—with mind-boggling, irresistibly delicious 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 more than 50 recipes to "wow" vegans and sushi-lovers alike.

• Language: English
• Publisher: Open Road Integrated Media
• Release date: Nov 1, 2019
• ISBN: 9781615196098

Book preview

9781615196098.jpgtitle

SUSHI MODOKI: The Japanese Art and Craft of Vegan Sushi

Copyright © 2017, 2019 by iina and Graphic-sha Publishing Co., Ltd.

First designed and published in Japan in 2017 by Graphic-sha Publishing Co., Ltd.

First published in North America in revised form by The Experiment, LLC, in 2019.

English-language rights arranged through Paper Crane Agency, Tokyo, Japan.

All rights reserved. Except for brief passages quoted in newspaper, magazine, radio, television, or online reviews, no portion of this book may be reproduced, distributed, or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or information storage or retrieval system, without the prior written permission of the publisher.

The Experiment, LLC

220 East 23rd Street, Suite 600

New York, NY 10010-4658

theexperimentpublishing.com

This book contains the opinions and ideas of its author. It is intended to provide helpful and informative material on the subjects addressed in the book. It is sold with the understanding that the author and publisher are not engaged in rendering medical, health, or any other kind of personal professional services in the book. The author and publisher specifically disclaim all responsibility for any liability, loss, or risk—personal or otherwise—that is incurred as a consequence, directly or indirectly, of the use and application of any of the contents of this book.

THE EXPERIMENT and its colophon are registered trademarks of The Experiment, LLC. Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. Where those designations appear in this book and The Experiment was aware of a trademark claim, the designations have been capitalized.

The Experiment’s books are available at special discounts when purchased in bulk for premiums and sales promotions as well as for fund-raising or educational use. For details, contact us at [e-mail].

Library of Congress Cataloging-in-Publication Data

Names: Sawabatake, Iina, author.

Title: Sushi modoki : the Japanese art of crafting vegan sushi / Iina.

Description: New York : The Experiment, 2019. | Includes index.

Identifiers: LCCN 2019025397 (print) | LCCN 2019025398 (ebook) | ISBN

9781615196081 | ISBN 9781615196098 (ebook)

Subjects: LCSH: Vegan cooking--Japan. | Cooking, Japanese.

Classification: LCC TX724.5.J3 S29 2019 (print) | LCC TX724.5.J3 (ebook)

| DDC 641.5/6362--dc23

LC record available at https://lccn.loc.gov/2019025397

LC ebook record available at https://lccn.loc.gov/2019025398

ISBN 978-1-61519-608-1

Ebook ISBN 978-1-61519-609-8

Original Japanese Edition Creative Staff

Author: iina

Original design and layout: Ryo Yoshinura & Kaho Magara (Yoshi-des)

Photography: Shinsaku Kato

Japanese edition editor: Yoko Koike (Graphic-sha Publishing)

English translation: Kevin Wilson

Special thanks: Mikano Katayama, Natsuki Tsukakoshi

English edition layout: Shinichi Ishioka

Foreign edition production & project management: Kumiko Sakamoto (Graphic-sha Publishing)

Cover design by Beth Bugler

Text design by Sarah Schneider

Cover and author photograph by Shinsaku Kato

Manufactured in China

First printing October 2019

10 9 8 7 6 5 4 3 2 1

Contents

Welcome to Sushi Modoki

Ingredients

Utensils

Making Sushi Rice

Basic Sushi Rice

Sushi Vinegar

NIGIRI

Making Nigiri

Tuna Modoki Nigiri

Fatty Tuna Modoki Nigiri

Marinated Tuna Modoki Nigiri

Salmon Modoki Nigiri

Scallop Modoki Nigiri

Abalone Modoki Nigiri

Squid Modoki Nigiri

Eel Modoki Nigiri

Tamago Modoki Nigiri: Japanese omelet

Shirako Modoki Gunkan: cod milt

Negitoro Modoki Gunkan: fatty tuna with chopped scallion

Torotaku Modoki Gunkan: fatty tuna with pickled daikon

Uni Modoki Gunkan: sea urchin

Tobiko Modoki Gunkan: flying fish roe

Ika Modoki Natto Gunkan: squid with natto

Tuna Corn Modoki Gunkan

Seafood Salad Modoki Gunkan

SUSHI ROLLs

Making Sushi Rolls

Rainbow Roll

Pink Roll

Kimbap Modoki Roll

Veggie Tempura Roll

Shrimp Tempura Modoki Roll

Cauliflower Roll

Alfalfa Sprout Roll

Tazuna Roll: striped roll

Ichimatsu Roll: checkered roll

Hand Roll Party

CHIRASHI

Green Vegetable Chirashi

Seafood Modoki Chirashi

Salad Chirashi

Gomoku Modoki Chirashi

INARI

Making Inari

Shiso Hijiki Inari

Pickled Ginger and Sesame Seed Inari

Open Inari

Veggie Inari

OSHI

Mackerel Modoki Oshi

Anakyu Modoki Oshi:eel and cucumber

Birthday Cake Modoki Oshi

Poke Modoki Oshi

SOUPS AND STOCKS

Veggie Dashi

Clear Soup

Tomato Miso Soup

Roasted Vegetable Broth

Surf and Turf Miso Soup

Mushroom Miso Soup

Roasted Fish Bone Broth Modoki

CONDIMENTS

Tofu Mayonnaise

Spicy Mayonnaise

Japanese Chili Oil

Veggie Dashi Soy Sauce

Kombu Ponzu

Umami Malted Rice

Cilantro Sauce

Daikon Sauce

Tofu Cream Cheese

Korean-Style Sweet and Spicy Miso

Sriracha Sauce

Maple-Balsamic Sauce

Tapenade

Shiso Hijiki

Red and White Pickled Ginger

Takuan: pickled daikon

Pickled Cucumber

Shibazuke: pickled vegetables with red shiso leaves

Quick Pickled Eggplant with Wasabi

DRINKS

Ginger Orange Green Tea

Matcha Lemonade

Amazake

Amazake Matcha Latte

Index

About the Author

Cover

Contents

Welcome

Welcome to Sushi Modoki

There’s no Japanese food more iconic than sushi. There are many different varieties, including nigirizushi (thin slices of fish