Eggplant Sushi Recipe

Name: Eggplant Sushi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 inches japanese eggplants sliced lengthwise into 1/4 strips; 1 handful mushrooms Beech; 2 cups long grain rice; 4 pieces nori seaweed Toasted; 1 cup rice vinegar; 1 teaspoon miso Mild; 3 tablespoons ponzu sauce; 2 tablespoons mirin; 3 tablespoons agave nectar; toasted sesame seed to dress; peanut sauce or Mayonnaise, to garnish

Servings: persons

3 inches japanese eggplants sliced lengthwise into 1/4 strips
1 handful mushrooms Beech
2 cups long grain rice
4 pieces nori seaweed Toasted
1 cup rice vinegar
1 teaspoon miso Mild
3 tablespoons ponzu sauce
2 tablespoons mirin
3 tablespoons agave nectar
toasted sesame seed to dress
peanut sauce or Mayonnaise, to garnish

1
Heat up a frying pan with some canola oil. Saute the Eggplant with half of the sauce until fully cooked. Take eggplant out and set aside in a small bowl
2
Saute the Beech Mushrooms with the same sauce until cooked. Set aside in another bowl
3
Set a Nori Sheet on a flat surface. Take about 1/2 cup of the cooked rice and spread on half of the sushi. Place the eggplant and mushroom on top. Sprinkle with Sesame Seeds and roll the sushi, using small amount of smashed rice to glue it together at the end.
4
Drizzle with Peanut Sauce or Mayo (optional). Cut into desirable pieces, and enjoy with pleasure!

368

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 inches japanese eggplants sliced lengthwise into 1/4 strips, 1 handful mushrooms Beech, 2 cups long grain rice, 4 pieces nori seaweed Toasted, and more.

Yes, Eggplant Sushi falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Sushi

How did you like this recipe?

Frequently Asked Questions