Vegetarian Eel Roll
Delight in the savory flavors of our Vegetarian Eel Roll, a plant-based twist on the classic sushi favorite that's both innovative and satisfying. This recipe features tender, marinated eggplant slices that mimic the rich, smoky taste of eel, paired with creamy avocado and crisp cucumber for a perfect balance of textures. Sushi rice seasoned with a tangy rice vinegar blend is carefully rolled with nori sheets and sprinkled with sesame seeds to complete these irresistible rolls. Perfect for vegetarians and sushi lovers alike, this dish is a showstopper for dinner parties or a wholesome weeknight treat. Serve with wasabi and soy sauce for that authentic sushi experience, and enjoy an exciting blend of flavors with every bite!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 3 tablespoons Rice vinegar
- 1.5 tablespoons Sugar
- 1 teaspoon Salt
- 1 Medium eggplant
- 3 tablespoons Soy sauce
- 2 tablespoons Mirin
- 2 tablespoons Brown sugar
- 4 Nori sheets
- 1 Cucumber
- 1 Avocado
- 2 tablespoons Vegetable oil
- 1 tablespoon Sesame seeds
- as needed Wasabi paste
Instructions
Rinse 1 cup of sushi rice under cold water until the water runs clear.
Combine the rinsed rice with 1.25 cups of water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Let stand, covered, for 10 minutes more.
In a small bowl, mix 3 tablespoons rice vinegar, 1.5 tablespoons sugar, and 1 teaspoon salt. Stir until dissolved.
Transfer the cooked rice to a large bowl and fold in the vinegar mixture. Let the rice cool to room temperature.
Cut 1 medium eggplant into long, thin slices, approximately 1/4 inch thick.
In a bowl, combine 3 tablespoons soy sauce, 2 tablespoons mirin, and 2 tablespoons brown sugar. Marinate the eggplant slices in this mixture for 15 minutes.
Heat 2 tablespoons of vegetable oil in a pan over medium heat. Sauté the marinated eggplant slices for about 5 minutes each side, until soft and slightly caramelized. Remove from heat and set aside.
Slice 1 cucumber and 1 avocado into long strips.
Place a bamboo mat on a flat surface and lay a sheet of plastic wrap on top. Place a sheet of nori on the mat, shiny side down.
Spread a thin layer of sushi rice on the nori, leaving a 1-inch border at the top edge.
Sprinkle a small amount of sesame seeds over the rice.
Place eggplant slices, cucumber strips, and avocado slices across the center of the rice.
Using the bamboo mat, carefully roll the sushi tightly from the bottom edge, applying gentle pressure to keep the roll firm.
Seal the roll by dampening the top border of the nori with water and pressing it closed.
Repeat the process with the remaining ingredients to form additional rolls.
With a sharp knife, slice each roll into pieces after wetting the blade to prevent sticking.
Serve the vegetarian eel rolls with wasabi paste and soy sauce on the side for dipping.
Nutrition Facts
Calories |
1078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 19.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4986 mg | 217% | |
| Total Carbohydrate | 157.6 g | 57% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 56.2 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 201 mg | 15% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1118 mg | 24% | |
*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.
