Vegetarian Eel Roll

Elevate your sushi night with this irresistible Vegetarian Eel Roll, a plant-based twist on the beloved Japanese delicacy. Featuring tender, caramelized eggplant slices marinated in a savory-sweet blend of soy sauce, mirin, and brown sugar, this recipe mimics the rich umami flavor of traditional eel. Paired with creamy avocado, crisp cucumber, and perfectly seasoned sushi rice, all wrapped in a nori sheet, every bite offers a delightful balance of textures and flavors. The recipe is easy to follow, making it ideal for sushi beginners or seasoned enthusiasts looking for a vegan-friendly option. Garnished with sesame seeds and served alongside wasabi and soy sauce, this sushi roll is as visually stunning as it is delicious. Perfect for impressing guests, treating yourself, or incorporating into a sustainable meal plan, this homemade vegetarian sushi masterpiece is sure to be the star of your table.

Nutriscore Rating: 63/100

Prep Time:50 mins

Cook Time:30 mins

Total Time:80 mins

Servings: 4

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
• 0 as needed Wasabi paste

Directions

Step 1

Rinse 1 cup of sushi rice under cold water until the water runs clear.

Step 2

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.

Step 3

In a small bowl, mix 3 tablespoons rice vinegar, 1.5 tablespoons sugar, and 1 teaspoon salt. Stir until dissolved.

Step 4

Transfer the cooked rice to a large bowl and fold in the vinegar mixture. Let the rice cool to room temperature.

Step 5

Cut 1 medium eggplant into long, thin slices, approximately 1/4 inch thick.

Step 6

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.

Step 7

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.

Step 8

Slice 1 cucumber and 1 avocado into long strips.

Step 9

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.

Step 10

Spread a thin layer of sushi rice on the nori, leaving a 1-inch border at the top edge.

Step 11

Sprinkle a small amount of sesame seeds over the rice.

Step 12

Place eggplant slices, cucumber strips, and avocado slices across the center of the rice.

Step 13

Using the bamboo mat, carefully roll the sushi tightly from the bottom edge, applying gentle pressure to keep the roll firm.

Step 14

Seal the roll by dampening the top border of the nori with water and pressing it closed.

Step 15

Repeat the process with the remaining ingredients to form additional rolls.

Step 16

With a sharp knife, slice each roll into pieces after wetting the blade to prevent sticking.

Step 17

Serve the vegetarian eel rolls with wasabi paste and soy sauce on the side for dipping.

Nutrition Facts

Serving size	(1127.5g)

Amount per serving	% Daily Value*
Calories	1165.3

Total Fat 56.4g	0%
Saturated Fat 8.2g	0%
Polyunsaturated Fat 22.3g
Cholesterol 0mg	0%
Sodium 4772.7mg	0%
Total Carbohydrate 152.7g	0%
Dietary Fiber 18.4g	0%
Total Sugars 61.6g
Protein 18.8g	0%

Vitamin D 0IU	0%
Calcium 136.7mg	0%
Iron 4.7mg	0%
Potassium 1723.9mg	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: 42.5%

Protein: 6.3%

Carbs: 51.2%