Vegan Miso Eggplant Sushi
- Prep Time: 15 mins
- Cook Time: 13 mins
- Total Time: 28 minutes
- Yield: 2-3
- Category: Entree
- Cuisine: Vegan
Ingredients
Miso Eggplant:
- 1 large eggplant, cut into strips
- 1 shallot, diced
- 1/4 cup water or broth
- 2 cloves garlic, minced
- 1/2” fresh ginger, grated
- 1 tsp rice wine vinegar
- 1/2 tbsp liquid aminos or soy sauce
- 1 1/2 tsp brown rice miso
- 1 tbsp organic coconut sugar
- ½ tbsp vegan hoisin*
- 1 tsp organic tomato paste
- A pinch of red pepper flakes (optional)
Sushi:
- Organic toasted nori sheets
- Brown rice
- Avocado, sliced
- Shredded carrots
- Shallots/green onions
- Miso Eggplant (above)
Instructions
Miso Eggplant
- Add the ginger, garlic and shallots into a medium pan with the ¼ broth or water and cook until translucent, about 5 minutes. Add in the remaining ingredients, stir to evenly coat the eggplant, then cover over medium-low heat for 2 minutes to steam a bit. Uncover, mix and cook until the eggplant is soft, about 4-6 more minutes.
- Cool to room temperature.
Sushi Assembly
- Place about 1/3 cup rice into the nori, and spread it out in an even coat leaving about 1 1/2″-2″ at the top. Add fillings on one end (see photo above), and roll tightly with your hands or a sushi roller. The trick is to take the end and tuck it tightly over the fillings, then proceed to roll tightly until the end, sealing the end with water.
- Cut about 1/2″ thick with a sharp knife, then serve with liquid aminos or soy sauce mixed with chunks of ginger (so good!).
Notes
The vegan hoisin is cheaper when purchased at the store versus online, mine was from whole foods market!