Vegan Dragon Roll
Indulge in the vibrant and mouthwatering flavors of this Vegan Dragon Roll, a stunning plant-based twist on the classic sushi dish. Perfectly seasoned sushi rice is layered with tender, caramelized eggplant, crisp cucumber, and creamy avocado, all wrapped in nutrient-rich nori and sprinkled with aromatic sesame seeds. The eggplant, cooked in a savory-sweet glaze of soy sauce, maple syrup, and sesame oil, mimics the smoky richness traditionally found in eel, making it a star ingredient in this vegan creation. Light yet satisfying, these rolls are easy to prepare at home with a sushi rolling mat and a few simple techniques. Ideal for sushi night or a crowd-pleasing appetizer, serve with zesty wasabi and tangy pickled ginger for an unforgettable experience. Whether you’re a sushi enthusiast or new to homemade rolls, this vegan recipe promises bold flavors and Instagram-worthy presentation.
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 2 sheets nori sheets
- 1 small eggplant
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon sesame oil
- 1 small cucumber
- 1 ripe avocado
- 1 tablespoon sesame seeds
- 1 teaspoon wasabi paste
- 1 tablespoon pickled ginger
- 1 unit sushi rolling mat
Instructions
Rinse 1 cup of sushi rice under cold water until the water runs clear. Combine the rinsed rice and 1.25 cups of water in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 10 more minutes.
In a small bowl, whisk together 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 0.5 teaspoon of salt until the sugar dissolves. Transfer the cooked rice to a large bowl and pour the vinegar mixture over it. Gently fold the rice with a spatula until well coated. Allow it to cool to room temperature.
Slice the small eggplant into thin strips. In a small bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of maple syrup, and 1 tablespoon of sesame oil. Heat a non-stick pan over medium heat and add the eggplant slices. Pour the soy sauce mixture over the eggplant and cook until the strips are tender and caramelized, about 5 minutes. Set aside to cool.
Peel the small cucumber and cut it into thin julienne strips. Halve and pit the ripe avocado, then peel and slice it thinly.
Lay a sheet of nori, shiny side down, on a sushi rolling mat. Wet your hands with water to prevent sticking, and spread half of the sushi rice over the nori, leaving about 1 inch at the top edge.
Sprinkle 0.5 tablespoon of sesame seeds over the rice. Carefully flip the nori sheet so the rice side is down.
Place half of the eggplant strips, cucumber strips, and avocado slices along the bottom third of the nori sheet. Using the mat, carefully roll the sushi away from you, pressing lightly to shape it into a roll.
Repeat with the remaining ingredients to make the second roll.
Once rolled, slice each roll into 8 pieces with a sharp knife, wiping the knife with a damp cloth between slices.
Serve the vegan dragon rolls with wasabi paste and pickled ginger.
Nutrition Facts
Calories |
944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2921 mg | 127% | |
| Total Carbohydrate | 130.7 g | 48% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 38.9 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1724 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
