We recently connected with Marisa Baggett and have shared our conversation below.

Marisa , looking forward to hearing all of your stories today. Can you open up about a risk you’ve taken – what it was like taking that risk, why you took the risk and how it turned out?

For over 20 years, I built my career around sushi—teaching classes, catering, consulting, and even writing a couple of sushi cookbooks. Sushi was my passion, my livelihood, and a big part of my identity. But in 2024, I took an unexpected turn: I transitioned entirely to plant-based sushi.

The decision didn’t come out of thin air; I think it was always lurking in the shadows. There was an “inciting incident” that pushed me forward. I was working on a once-in-a-lifetime sushi project, one that felt like the pinnacle of my career. I loved every part of it, but something nagged at me throughout. I realized after the project ended that I’d felt deeply conflicted about using certain seafood. Concerns about sustainability and my evolving kosher observance weighed on me.

Ironically, during that same project, I was personally sustaining myself on mostly plant-based foods for health reasons. That combination—the love of the work, the conflict I felt, and the shift in my own eating habits—was like a perfect storm. It challenged my perspective in a way I couldn’t ignore.

When I made the decision to switch, I knew I was risking my career. Plant-based sushi is still new territory, and I did worry that my meat and seafood loving clients wouldn’t hire me for classes or events. But it wasn’t a decision I could workshop or test; I felt I had to fully commit. So I did. I said, “That’s it. No more.” I took down my blog and website and started a fresh Instagram account, dedicated entirely to plant-based sushi.

The hardest part was the complete reset. I wasn’t just pivoting my business—I was stepping into a new identity within the sushi world. But once I made the decision, something incredible happened – a creative fire was ignited. I found myself breaking boundaries while also rediscovering the principles that first drew me to sushi. The result was a style that felt more authentic to me than ever before.

This risk has been transformative, not just creatively but personally. For years, I’d felt torn between two extremes: either sticking rigidly to traditional sushi principles or being a human sushi robot churning out high-volume rolls slathered in sauce. Neither felt inspiring to me. The shift to plant-based sushi brought me back to the passion I had when I first started. It reminded me of why I fell in love with sushi in the first place.

While it’s still early, I can already see the impact. My audience is inspired by what’s possible with plant-based sushi, and I feel more aligned with my values and creativity than ever before.

Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.

About Me and My Journey

I’m Marisa Baggett, a plant-based sushi chef based in Nashville, Tennessee. My sushi journey began in an unexpected place: my small Mississippi hometown, where sushi bars were nonexistent. My first attempt at sushi-making was inspired by a Japanese cookbook left me determined to master the craft, something not exactly common for a black woman from Mississippi.

That determination took me on a life-changing journey. With a dream in my heart, I boarded a Greyhound bus with a one-way ticket to Los Angeles and $300 in my pocket to study at the California Sushi Academy. It was a leap of faith, but one that set the foundation for everything I’ve built since.

Over the next two decades, I honed my skills as a sushi chef in restaurants, wrote two sushi cookbooks, and taught countless classes and workshops.

In 2024, I made a bold decision to transition entirely to plant-based sushi. This shift was driven by my commitment to sustainability and the desire to create food that aligned with my values. This wasn’t just a career pivot—it was a reawakening.

My Work and What I Offer

I provide private plant-based omakase experiences as well as teach others how to create stunning, plant-based sushi at home through approachable methods and digital courses.
I also provide content across Instagram, Facebook, and other platforms to inspire my audience with recipes, techniques, and ideas for modern plant-based Japanese-inspired cuisine. My work not only highlights sushi but also includes complementary recipes like vegan appetizers, sauces, and desserts, making sushi nights at home a complete experience.

What Sets Me Apart

What makes my work unique is the balance between creativity and tradition. While plant-based sushi demands innovation, my approach is deeply rooted in respect for traditional techniques and principles. I also bring the perspective of someone who started with no formal background in Japanese cuisine—my journey proves that anyone, anywhere, can learn to make sushi.

Additionally, my emphasis on sustainability resonates with an audience that cares about the future of our oceans. By showcasing plant-based sushi as a delicious, viable alternative, I hope to inspire others to explore this creative and impactful path.

What I’m Most Proud Of

I’m most proud of the community I’ve built and the inspiration I’ve been able to provide. My audience’s excitement and willingness to try something new keep me motivated.

What I Want You to Know

I want my followers, clients, and fans to know that plant-based sushi is for everyone.
More than anything, I want my work to show that plant-based food can be just as creative, delicious, and satisfying as any traditional dish. I’m here to guide, inspire, and share the joy of sushi in a way that’s sustainable, accessible, and completely unique.

Is there mission driving your creative journey?

My mission is to inspire and empower people to create and enjoy incredible plant-based. I want to break down barriers, showing that sushi isn’t exclusive to restaurants or professionals—it’s for everyone.

Through my work, I aim to contribute to sustainability while celebrating the creativity and beauty of Japanese cuisine. Ultimately, my goal is to connect people with the joy of creating something meaningful, delicious, and aligned with their values.

Have you ever had to pivot?

Have you ever heard the advise “Choose what’s choosing you?” I never set out to be a sushi chef—in fact, I was well on my way to establishing myself as a cake designer.
Then, one day, a client approached me with an unusual request: “Would you consider making sushi for a party?” I agreed, more out of curiosity than confidence, and checked out a Japanese cookbook from the library to figure out where to start. My first attempt was far from perfect, but the idea caught on in ways I never anticipated.

Over the next few months, my business was completely overwhelmed with sushi requests. What began as a one-time experiment quickly became my primary focus. It was clear that sushi was choosing me, and I decided to lean into it fully.

That pivot shaped the course of my career in ways I couldn’t have imagined. It set me on the path to studying at the California Sushi Academy, writing two sushi cookbooks, and eventually transitioning to plant-based sushi. Looking back, I see how that moment taught me the power of being open to new possibilities, even when they don’t align with your original plans. Sometimes, the best opportunities come from saying yes to the unexpected.

Contact Info:

• Website: https://marisabaggett.com
• Instagram: @chefmarisabaggett