Vegan Eel Roll
Discover the bold and creative flavors of our Vegan Eel Roll, a plant-based twist on the classic sushi favorite! This recipe transforms humble eggplant into a rich, smoky, and slightly sweet "eel" alternative, thanks to a flavorful marinade of soy sauce, maple syrup, and liquid smoke, followed by a quick bake to achieve a tender, caramelized texture. Paired with creamy avocado, crunchy cucumber, and perfectly seasoned sushi rice, these rolls are wrapped in nori for that authentic sushi experience. Topped with sesame seeds and served alongside wasabi, pickled ginger, and soy sauce, this vegan sushi is both a visual delight and a treat for your taste buds. Ready in just over an hour, this plant-based version of the beloved eel roll is perfect for vegans, sushi lovers, and anyone looking to try something new.
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Recipe Information
Ingredients
- 1 whole Small eggplant
- 2 tablespoons Soy sauce
- 1 tablespoon Maple syrup
- 0.5 teaspoon Liquid smoke
- 1.5 cups Sushi rice
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 5 whole Nori sheets
- 1 whole Avocado
- 0.5 whole Cucumber
- 2 tablespoons Sesame seeds
- 1 teaspoon Wasabi
- 1 tablespoon Pickled ginger
Instructions
Prepare the sushi rice by rinsing 1.5 cups of sushi rice under cold water until the water is clear. Cook using a rice cooker or on the stove following package instructions.
Once the rice is cooked, transfer it to a large bowl and mix with 3 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt. Stir until the sugar is dissolved and let the rice cool to room temperature.
Preheat your oven to 375°F (190°C). Slice the small eggplant into thin strips resembling eel slices.
Mix 2 tablespoons of soy sauce, 1 tablespoon of maple syrup, and 0.5 teaspoon of liquid smoke in a bowl. Toss the eggplant strips in this marinade ensuring they are well-coated.
Place a parchment paper on a baking sheet and lay out the marinated eggplant strips. Bake for 10 minutes, flip, and bake for another 10 minutes or until the eggplant is soft and slightly caramelized.
Peel and slice the avocado and cucumber into thin strips.
Place a sheet of nori on a bamboo sushi mat. Spread a thin, even layer of cooled sushi rice over the nori, leaving about 1 inch at the top edge uncovered.
Sprinkle sesame seeds over the rice if desired.
Place a few strips of the baked eggplant, avocado, and cucumber across the rice, about 1 inch from the bottom edge.
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep the roll tight, sealing the edge with a bit of water.
Repeat the rolling process with the remaining ingredients to create five rolls.
Slice each roll into 6-8 pieces using a sharp knife, wiping the blade with a wet cloth between cuts to prevent sticking.
Serve your Vegan Eel Rolls with wasabi, pickled ginger, and soy sauce on the side.
Nutrition Facts
Calories |
964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3813 mg | 166% | |
| Total Carbohydrate | 151.0 g | 55% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 33.3 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1706 mg | 36% | |
*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.
