Vegan Sushi Popularity Booms as Young Dancer Brings Flavor to LA’s Sushi Scene

Once upon a time, a young girl named Yoko Hasebe started her ballet training in Saitama, Japan. Little did she know that this dance with destiny would twirl her into the culinary world of Los Angeles, transforming her into a maestro of vegan sushi.

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After studying ballet and jazz dance at the Nihon University College of Art in Tokyo, her journey brought her to California and into the bustling kitchens of Japanese restaurants. Initially, Yoko wondered if she could balance her passion for dance with the culinary arts. Yet, the kitchen rhythm intrigued her. She made maki and learned the intricacies of sushi preparation under the tutelage of master chefs like Kimiyasu Enya and Morihiro Onodera.

While juggling auditions and kitchen duties, Yoko discovered a unique beat that resonated with her – the creation of vegan sushi. She responded to the rising demand for vegetarian options by swapping traditional sushi ingredients with plant-based alternatives. Think mackerel replaced with mushrooms, toro substituted with tomatoes, and octopus giving way to okra.As the creator of Plant Sushi Yoko, Yoko is part of a wave of chefs putting a vegan twist on traditional sushi. She launched her venture in 2020, adapting to the pandemic and driven by the Japanese philosophy of ‘chisan-chisho’ (local production for local consumption). Her emphasis on local ingredients promotes environmental sustainability and enhances community identity.

Her unique approach to sushi preparation reflects a focus on simplicity and an appreciation for the inherent flavors of raw ingredients. She gently shapes sushi rice into delicate forms, topped with a symphony of plant-based neta or toppings. Slices of smoked tofu, asparagus thinner than pencils, and coins of king trumpet mushrooms all find their place on her sushi.

Yoko’s method is as innovative as it is personal. She believes that her role as a female sushi chef should be different and distinct. But more importantly, sushi for Yoko is a way of connecting. The experience of creating a piece of sushi by hand and witnessing the customer enjoy it right in front of her is pure magic.

Yoko is eager to incorporate seasonal ingredients like takenoko (bamboo shoots) and okra into her creations as we move into spring. She is also experimenting with artichokes and beets. In her perspective, vegetables offer a richer variety and texture than seafood, making the perfect partner for sushi rice.

I have a challenge for you, dear readers: Next time you’re chatting with friends, drop this in – ‘I know a dancer who makes the best vegan sushi in LA.’ Please encourage them to visit Plant Sushi Yoko, and let’s continue supporting local businesses and sustainability initiatives.

To order online from Plant Sushi Yoko, visit plantsushiyoko.com/orderonline. And for your daily dose of sushi inspiration, follow @plantsushiyoko on Instagram.

If you enjoyed this article, check out Dreaming of Sushi? Check Out These 15 Veganized Versions of Your Favorite Rolls and take a look at these vegan sushi rolls and fish recipes:

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