Sushi Modoki: The Japanese Art and Craft of Vegan Sushi

Experiment. Nov. 2019. 128p. ISBN 9781615196081. $18.95. COOKING
Most people think of raw fish when thinking about sushi, but sushi is about the rice, and there are many options for adorning it beyond seafood. Chef and author iina offers a delightful book that is built on the concept of modoki, or mimicry. Using carrot to create the look of salmon, amaranth to emulate roe, or tomato to trick the eye into seeing a piece of fatty tuna, she conjures up an array of sushi treats that will at least look familiar to many. The catch is that every recipe is vegan. Not everything in the book is meant to mimic non-vegan fare either: readers will encounter outright celebrations of vegetables as in the cauliflower roll or the green vegetable chirashi. Still, with vegetable products standing in for abalone or eel or omelet, the book offers a range of surprises for all cooks to have fun with and explore.
VERDICT A welcome title for those with even a passing interest in plant-based culinary options.

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