Sushi seems invented to thwart people committed to vegan and vegetarian eating, at least if all you think is possible are endless cucumber and avocado rolls.

Japanese food writer and cooking teacher Iina Sawabatake proves that does not have to be the case, in this compact book of 118 pages. She uses the Japanese word "modoki," which means mimic, to describe her creations, even naming each recipe for the fish- or seafood-based sushi it is meant to imitate.

She'll teach you to mimic squid with Japanese yam cake, abalone with oyster mushroom, tuna with marinated bell pepper, salmon with steamed and seared carrot, and sea urchin with kabocha squash.

Her 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

A very useful book which displays Japanese meticulousness, as well as respect for ingredients.

Hardcover. Color photographs throughout.