How to Make Vegan Sushi - Eggplant Unagi Nigiri
 
Prep time
Cook time
Total time
 
who siad you have to give up on sushi just because you went vegan? This delicious unagi nigiri sushi dish is one to remember to satisfy those sushi cravings. You can thank me later~
Author:
Recipe type: Dinner
Cuisine: Asian
Ingredients
  • 2-3 cupssushi rice
  • 2 Chinese eggplants, peeled & ends removed salt, as needed
  • ¼ cup + 2 tbspsoy sauce
  • 3 tbsp sake
  • 3 tbsp mirin or rice vinegar
  • ¼ tsp mushroom seasoning (optional)
  • 3 tbsp cane sugar
  • nori seaweed, cut into thin strips
  • toasted sesame seeds
  • sliced green onion, to garnish
  • extra sauce, optional
Instructions
  1. Cook your sushi rice according to the instructions on the package.
  2. Preheat oven to 350F and line a baking sheet with parchment paper or a silicone baking mat.
  3. Slice the eggplant lengthwise, into ¼inch thick long slices.
  4. Sprinkle salt over both sides and let them sit for about 20 mins.
  5. Rinse each eggplant and pat dry completely with a clean kitchen towel or paper towel.
  6. In a small pot, whisk together soy sauce, sake, mirin, mushroom seasoning and sugar. Bring to a boil and then reduce heat to a low simmer. Simmer until the sauce begins to thicken, and remove from heat.
  7. Brush each eggplant slice with the sauce and bake for about 10–12 minutes on each side.
  8. During the last 5 minutes of baking, warm up the remaining sauce.
To assemble:!
  1. Scoop out about 2 tbsp of rice into your hand and form it into an oval shape.
  2. Cut the eggplant into 4-5-inch pieces, and brush each piece with a small amount of sauce.
  3. Add 1 eggplant piece on top of each rice ball, brush with sauce, and wrap with strips of seaweed.
  4. Garnish with roasted sesame seeds and green onion if desired and serve with wasabi & soy sauce/extra eel sauce on the side.
Nutrition Information
Serving size: 4
Recipe by The Edgy Veg at https://www.theedgyveg.com/2023/01/27/eggplant-unagi-sushi/