Some of the reviewers of this book marked it down because it contains recipes that require fish products. In my opinion this is very unfair. Not all vegetarians are vegans, and some do in fact eat fish as well as eggs and cheese. Rating this book low because it contains recipes for foods you don’t eat would be like me rating Joy of Cooking only one star because it has recipes for pork, squirrel, and bear meat, none of which I eat. Neither do I eat shellfish, which is one reason why I was so happy to find this book. Japanese cooking makes extensive use of all manner of sea creatures which would not be something I would eat, so I must either overlook or adapt many recipes in most cookbooks dealing with Japanese cuisine. With this one I can use every one!
If you are vegan, then yes, there are some recipes in here you could not use, such as the omelet sushi options. As for the essential Japanese stock/seasoning dashi, which contains bonito, a fish, the author recommends leaving out the bonito and doubling the seaweed component as a fish-free alternative. I do imagine this would make a change in the flavor, but probably not a fatal one. When one has dietary restrictions, one is used to such adaptations. But however strictly you practice your vegetarianism, there is something in here for you.
If you are not a vegetarian, the author includes suggestions for seafood variations, both fish and shellfish, so you are bound to find something you would like to try.
This book is beautiful and has many wonderful ideas and options for many types of sushi. It has ingredient lists, equipment lists, and even lovely garnishing ideas, as well as instructions on making perfect rice for sushi. The color photos are inspiring, the instructions are clear and detailed. I recommend it.
Rating: 5 / 5
Comment by Miss Kitty
There is lots of variety in this little book. The introduction gives you a fine initiation into the sushi-making realm with recommendations on tools and products available. Recipies are straight-forward with easy-to-follow instructions. In fact, I didn’t know that there were so many types of vegetarian sushi available! So, what’s wrong with my local sushi restaurant? The photographs are also a wonderful asset to this cookbook.
Definitely recommended for people who want to learn how to make their own sushi (without worrying about contamination and food borne illnesses associated with raw fish). An asset to any vegetarian/vegan cookbook collection.
Rating: 5 / 5
Comment by J. Sferrazzo
Book layout is beautiful…each recipe has own color photo.
Ingredients easy to find.
Recipes are easy to follow with easy techniques.
Food is delicious.
Great for cocktail parties!
Rating: 5 / 5
Comment by A. Abramson
This book is a great resource for how to do all the basic tasks associated with sushi preparation – making the rice, the different types of rolls, preparing seasoned vegetables, etc. As a vegetarian, it was a relief to find a book with instructions on how to do these things that didn’t also have tons of pictures of dead fish (even though some of the recipes call for bonito flakes, which is irksome). I found that the actual recipes for sushi rolls in this book are ok, but overall not especially flavorful. So I recommend this book as a jumping-off point to learn the basics, and I haven’t yet found any other books that contain more creative vegetarian sushi.
Rating: 4 / 5
Comment by Dena
I use this one more as visual inspiration than as a cookbook; it’s got gorgeous presentation ideas, but I’m just not that fond of (for example) raw red and yellow peppers. The focus is far more on the look than on the taste, and I’d rather see at least an equal emphasis on taste.
I was also disappointed by the lack of reference to actual Japanese vegetarian traditions; the author seemed to be basically making up food that ‘looked’ right without considering what the history involved. (Full disclosure: I’ve semiprofessionally taught Japanese cooking classes.)
It does have interesting ideas for some nontraditional but tasty-looking dessert sushi made with fruit.
Rating: 3 / 5
Some of the reviewers of this book marked it down because it contains recipes that require fish products. In my opinion this is very unfair. Not all vegetarians are vegans, and some do in fact eat fish as well as eggs and cheese. Rating this book low because it contains recipes for foods you don’t eat would be like me rating Joy of Cooking only one star because it has recipes for pork, squirrel, and bear meat, none of which I eat. Neither do I eat shellfish, which is one reason why I was so happy to find this book. Japanese cooking makes extensive use of all manner of sea creatures which would not be something I would eat, so I must either overlook or adapt many recipes in most cookbooks dealing with Japanese cuisine. With this one I can use every one!
If you are vegan, then yes, there are some recipes in here you could not use, such as the omelet sushi options. As for the essential Japanese stock/seasoning dashi, which contains bonito, a fish, the author recommends leaving out the bonito and doubling the seaweed component as a fish-free alternative. I do imagine this would make a change in the flavor, but probably not a fatal one. When one has dietary restrictions, one is used to such adaptations. But however strictly you practice your vegetarianism, there is something in here for you.
If you are not a vegetarian, the author includes suggestions for seafood variations, both fish and shellfish, so you are bound to find something you would like to try.
This book is beautiful and has many wonderful ideas and options for many types of sushi. It has ingredient lists, equipment lists, and even lovely garnishing ideas, as well as instructions on making perfect rice for sushi. The color photos are inspiring, the instructions are clear and detailed. I recommend it.
Rating: 5 / 5
There is lots of variety in this little book. The introduction gives you a fine initiation into the sushi-making realm with recommendations on tools and products available. Recipies are straight-forward with easy-to-follow instructions. In fact, I didn’t know that there were so many types of vegetarian sushi available! So, what’s wrong with my local sushi restaurant? The photographs are also a wonderful asset to this cookbook.
Definitely recommended for people who want to learn how to make their own sushi (without worrying about contamination and food borne illnesses associated with raw fish). An asset to any vegetarian/vegan cookbook collection.
Rating: 5 / 5
Book layout is beautiful…each recipe has own color photo.
Ingredients easy to find.
Recipes are easy to follow with easy techniques.
Food is delicious.
Great for cocktail parties!
Rating: 5 / 5
This book is a great resource for how to do all the basic tasks associated with sushi preparation – making the rice, the different types of rolls, preparing seasoned vegetables, etc. As a vegetarian, it was a relief to find a book with instructions on how to do these things that didn’t also have tons of pictures of dead fish (even though some of the recipes call for bonito flakes, which is irksome). I found that the actual recipes for sushi rolls in this book are ok, but overall not especially flavorful. So I recommend this book as a jumping-off point to learn the basics, and I haven’t yet found any other books that contain more creative vegetarian sushi.
Rating: 4 / 5
I use this one more as visual inspiration than as a cookbook; it’s got gorgeous presentation ideas, but I’m just not that fond of (for example) raw red and yellow peppers. The focus is far more on the look than on the taste, and I’d rather see at least an equal emphasis on taste.
I was also disappointed by the lack of reference to actual Japanese vegetarian traditions; the author seemed to be basically making up food that ‘looked’ right without considering what the history involved. (Full disclosure: I’ve semiprofessionally taught Japanese cooking classes.)
It does have interesting ideas for some nontraditional but tasty-looking dessert sushi made with fruit.
Rating: 3 / 5
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