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–+ servings
Vegan “Eel” Sushi

Vegan Eel Sushi: A Delicious Twist on Classic Flavors

Enjoy Vegan “Eel” Sushi, a delightful and creative take on traditional sushi flavors, featuring eggplant and a homemade unagi sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 20 minutes
Total Time 55 minutes
Servings: 4 rolls
Course: Lunch
Cuisine: Japanese
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sushi Rice
  • 2 cups Sushi Rice short-grain rice, sticky when cooked
  • 1/4 cup Rice Vinegar adds mild tanginess
  • 1 tablespoon Sugar balances vinegar's acidity
For the Eggplant Preparation
  • 2 medium Japanese/Chinese Eggplants mimics texture of eel
  • 1 teaspoon Salt draws out moisture from eggplant
For the Unagi Sauce
  • 1/4 cup Gluten-Free Soy Sauce or Tamari adds umami flavor
  • 2 tablespoons Mirin adds sweetness and depth
  • 2 tablespoons Coconut Sugar sweetener giving caramel-like flavor
Optional Ingredients
  • 1 tablespoon Neutral Oil for cooking eggplant; optional
  • Optional Garnishes (green onions, sesame seeds, nori) for enhanced flavor and presentation

Equipment

  • non-stick pan
  • sushi mat
  • sharp knife

Method
 

Step-by-Step Instructions for Vegan “Eel” Sushi
  1. Peel and slice the eggplants lengthwise into ¼ inch thick planks, sprinkle with salt and let sit for 15–20 minutes.
  2. Rinse the salt off and pat the eggplant slices dry. Heat a pan and cook the eggplant for 3-4 minutes on each side until golden.
  3. In the same pan, combine soy sauce, mirin, and coconut sugar, stirring to combine. Simmer on low heat for 5–7 minutes.
  4. Prepare sushi rice according to package instructions and season with rice vinegar and sugar. Lay out nori on a sushi mat.
  5. Spread sushi rice on nori, add braised eggplant slices on top, then roll tightly using the mat.
  6. Slice the rolled sushi into 6-8 pieces and garnish with unagi sauce, green onions, or sesame seeds.

Nutrition

Serving: 1rollCalories: 280kcalCarbohydrates: 50gProtein: 5gFat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 600mgPotassium: 500mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 1.5mg

Notes

Store leftover sushi in an airtight container for up to 2 days and freeze unagi sauce for up to 3 months for best quality.

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