Vegan Eel Roll

Indulge in the tantalizing flavors of a plant-based twist on a sushi classic with this Vegan Eel Roll recipe! Perfect for sushi lovers seeking a cruelty-free alternative, this innovative recipe uses tender, marinated eggplant strips baked to a melt-in-your-mouth caramelized finish to mimic the texture and taste of traditional eel. Paired with creamy avocado, crisp cucumber, and seasoned sushi rice, all wrapped in a nori sheet, each roll is a delicious combination of umami and freshness. The soy sauce and maple syrup marinade, enhanced with a hint of liquid smoke, creates a rich, smoky depth that elevates every bite. Ideal for dinner parties or a sushi night at home, these rolls are as visually stunning as they are satisfying. Serve them with wasabi, pickled ginger, and soy sauce for an authentic sushi experience. Easy to make and packed with flavor, these Vegan Eel Rolls prove that plant-based dining can be both indulgent and sustainable!

Nutriscore Rating: 68/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 5

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

Directions

Step 1

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.

Step 2

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.

Step 3

Preheat your oven to 375°F (190°C). Slice the small eggplant into thin strips resembling eel slices.

Step 4

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.

Step 5

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.

Step 6

Peel and slice the avocado and cucumber into thin strips.

Step 7

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.

Step 8

Sprinkle sesame seeds over the rice if desired.

Step 9

Place a few strips of the baked eggplant, avocado, and cucumber across the rice, about 1 inch from the bottom edge.

Step 10

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.

Step 11

Repeat the rolling process with the remaining ingredients to create five rolls.

Step 12

Slice each roll into 6-8 pieces using a sharp knife, wiping the blade with a wet cloth between cuts to prevent sticking.

Step 13

Serve your Vegan Eel Rolls with wasabi, pickled ginger, and soy sauce on the side.

Nutrition Facts

Serving size	(828.5g)

Amount per serving	% Daily Value*
Calories	964.4

Total Fat 33.8g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 7.0g
Cholesterol 0mg	0%
Sodium 3813.3mg	0%
Total Carbohydrate 151.0g	0%
Dietary Fiber 19.9g	0%
Total Sugars 33.3g
Protein 21.9g	0%

Vitamin D 0IU	0%
Calcium 123.1mg	0%
Iron 5.7mg	0%
Potassium 1705.6mg	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: 30.5%

Protein: 8.8%

Carbs: 60.7%