Sushi Modoki

Vegan sushi? Yes, please! I'll definitely be adding this one to my permanent collection when it's published. This cookbook is filled with vegan alternatives to the sushi we're all used to seeing made with fish. Though I'm not sure how closely some of these taste to the fishy versions (a slice of pepper with a bit of oil is like tuna??), I'm not bothered by that. Instructions are clear and most recipes have simple ingredient lists. This one's a keeper!

Thank you to The Experiment and NetGalley for the eARC in exchange for my honest review.

This is a fun book for beginners and veterans. I'll definitely be recommending this one to friends and patrons alike.

It is so nice to finally read a vegan sushi cookbook. Great recipes, that I enjoyed making. Very creative in converting regular sushi into a vegan style that not only looks great but also delicious. The photos were a wonderful reference to creating the sushi. Enjoyed reading this book. I would recommend this book everyone.

What a wonderful book! I teach vegan cooking classes and the vegan sushi classes are some of the most popular. I'm thrilled to see these new recipes that will bring new ideas and information to students who want to learn to make a variety of sushi that are similar to what they see in restaurants. This book has great recipes, beautiful photos, and a wealth of information. Highly recommended!

Sushi Modoki features vegan sushi that imitates its fish counterpart and is filled with bright, ascetically pleasing pictures. I'm not sure how close the vegan alternative tastes to the fishy versions but the sushi rolls look really tasty and colorful. I love sushi but have never made it myself, however, the recipe instructions were easy to follow and extremely user-friendly. This cookbook is the quintessential guide for beginning sushi chefs.

*Thank you to NetGalley and The Experiment publishers for providing a free ARC

The sushi art in this book is mouth watering! I love sushi and am always looking to improve my own at home sushi capabilities. Reading the book made me hungry and gave me plenty of new ideas for becoming more creative. Easy to follow step by step preparation made learning much easier.

The rice recipe makes perfect sticky rice, it looks and maintains the same consistence as Japanese restaurants. The success of making sushi at home really is dependent on the outcome of your rice and this was the right balance.

Spicy mayo is absolutely my favorite condiment and I was thrilled to find the recipe. A pleasant discovery was the tofu cream cheese. My friends are vegan and sometimes its a challenge to get creative with their rolls and this is something I have not see in any restaurants. Looking forward to using this recipe for their next visit and surprising them with a new twist! This book had plenty of vegan friendly options and I discovered why - the author is a vegan!!! Her recipes are sans artificial seasoning or coloring, avoids processed ingredients and dairy. Learning about the author I will definitely read more of her books, growing up on an organic farm and making healthy recipes with organic ingredients I can trust her recipes to advise on the highest quality ingredients for my own healthy living and dietary restrictions of friends and family.

I'm not vegan, but I am conscientious about eating seafood, especially living in a landlocked state - which means I never eat sushi! This book gives me hope that I can try recipes in my kitchen that will replace my usual avocado or cuke rolls (boring!) with delectable rolls that are not only environmentally friendly, but look like the real stuff. I can't wait to try these recipes!

Sushi Modoki means mimicked sushi. This cookbook shows vegans and vegetarians how to create beautiful replicas of famous sushi while not compromising their ethical values.

The book includes seventeen nigiri (thin fish over rice), nine sushi rolls, four chirashi (rice/veggie bowls), four inari (stuffed deep-fried tofu pockets), four oshi (rectangular sushi), seven soups/stocks, nineteen condiments, and four drinks. While the presentation is nice, how much can vegetables mimic the taste of sushi? The author uses clever techniques, like using kombu (kelp) to add a fishy smell and taste to the sushi rice, to overcome this issue.

There is something innately satisfying about creating these works of art. Using tomatoes and red bell peppers as tuna, and Japanese eggplant as eel, is flat-out clever as well as unexpected. If you use tamari rather than regular wheat-based soy sauce, all the recipes are gluten-free. Each recipe includes a color picture making you want to try them all. If only there was nutritional information, Sushi Modoki would be the perfect cookbook. 4 stars!

Thanks to The Experiment and NetGalley for a copy in exchange for my honest review.

Living in Japan, I'm surrounded by loads of ocean-based sushi I can't eat (I've been vegetarian since 2004); the few options that are vegetarian and vegan-friendly tend to be cucumber rolls and natto rolls, so it's nice to see such a wide variety of colorful vegetables used to stunning artistic (and textural) effect in creating sushi that is every bit as eye-catching and delicious as "the real deal." The author clearly lays out ingredients and techniques to ensure that even novice cooks will be able to produce beautiful rolls that rival those at your local sushi joint.