For years, the New York company Beyond Sushi has been selling and serving dazzling vegan sushi, and now there’s a book on the subject. “Sushi Modoki: The Japanese Art and Craft of Vegan Sushi” by Iina, a Japanese chef working in Tokyo. Modoki means “to mimic” in Japanese, the book explains, and that’s precisely what the recipes do, substituting tomato or red bell pepper for tuna, carrot for salmon, mushroom stems for scallops and kabocha squash for sea urchin. Various formats, including nigiri, rolls, chirashi and molded sushi are covered, as are stocks and condiments. The results are worth the time and patience they require; alas, they’ll be consumed in a flash.
“Sushi Modoki: The Japanese Art and Craft of Vegan Sushi” by Iina (The Experiment, $18.95).
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