Vegan Dragon Roll

Delight your taste buds with this stunning Vegan Dragon Roll, a plant-based twist on the classic sushi favorite. Featuring tender, caramelized eggplant marinated in a savory soy-maple glaze, crisp cucumber, and creamy avocado, this roll offers an irresistible balance of textures and flavors. A layer of perfectly seasoned sushi rice and toasted nori envelops these fresh ingredients, all topped with a sprinkle of sesame seeds for added crunch. Whether you're a sushi enthusiast or exploring vegan cuisine, this dragon roll is easier to prepare than you might think, thanks to step-by-step instructions and simple sushi-rolling techniques. Serve it alongside wasabi paste and pickled ginger for a restaurant-worthy experience right in your own kitchen. Perfect for dinner parties, date nights, or simply elevating your weeknight meals, this Vegan Dragon Roll is as beautiful as it is delicious!

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Peel the small cucumber and cut it into thin julienne strips. Halve and pit the ripe avocado, then peel and slice it thinly.

Step 5

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.

Step 6

Sprinkle 0.5 tablespoon of sesame seeds over the rice. Carefully flip the nori sheet so the rice side is down.

Step 7

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.

Step 8

Repeat with the remaining ingredients to make the second roll.

Step 9

Once rolled, slice each roll into 8 pieces with a sharp knife, wiping the knife with a damp cloth between slices.

Step 10

Serve the vegan dragon rolls with wasabi paste and pickled ginger.

Nutrition Facts

Serving size	(1279.8g)

Amount per serving	% Daily Value*
Calories	943.2

Total Fat 43.2g	0%
Saturated Fat 6.3g	0%
Polyunsaturated Fat 11.2g
Cholesterol 0mg	0%
Sodium 3113.1mg	0%
Total Carbohydrate 130.1g	0%
Dietary Fiber 23.8g	0%
Total Sugars 40.7g
Protein 17.9g	0%

Vitamin D 0IU	0%
Calcium 126.7mg	0%
Iron 4.4mg	0%
Potassium 1945.1mg	0%

*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.

Source of Calories

Fat: 39.6%

Protein: 7.3%

Carbs: 53.1%