How long does miso eggplant sushi [vegan, gluten-free] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can miso eggplant sushi [vegan, gluten-free] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make miso eggplant sushi [vegan, gluten-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

What makes miso eggplant sushi [vegan, gluten-free] an advanced recipe?

The technique involves multiple steps and precise timing. Take your time and follow each step carefully for best results.

How long does miso eggplant sushi [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Miso Eggplant Sushi
[Vegan, Gluten-Free]

JB By: Jasmine Briones

Author Bio

Jasmine Briones, also known as The Sweet Simple Vegan, has dedicated her life to inspiring others to... Read More

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Miso Eggplant Sushi [Vegan, Gluten-Free]

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Dairy Free

Need some sushi in your life? Try this simple miso eggplant sushi, where eggplant is cooked in an umami sauce with shallots and aromatics to infuse it with savory flavor, then rolled up with sushi rice and toasted nori. Feel free to play around with the other additional ingredients that... Read More

Ingredients You Need for Miso Eggplant Sushi [Vegan, Gluten-Free]

For the Miso Eggplant:

1 large eggplant, cut into strips
1 shallot, diced
1/4 cup water or broth
2 garlic cloves, minced
1/2-inch piece fresh ginger, grated
1 teaspoon rice wine vinegar
1/2 tablespoon liquid aminos or soy sauce
1 1/2 teaspoons gluten-free brown rice miso
1 tablespoon coconut sugar
1/2 tablespoon hoisin sauce
1 teaspoon tomato paste
A pinch of red pepper flakes (optional)

For the Sushi:

Toasted nori sheets
Brown rice
Avocado, sliced
Shredded carrots
Shallots/green onions
Miso eggplant (recipe above)

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How to Prepare Miso Eggplant Sushi [Vegan, Gluten-Free]

To Make the Miso Eggplant:

Add the ginger, garlic, and shallots into a medium pan with the 1/4 broth or water and cook until translucent, about 5 minutes. Add in the remaining ingredients, stir to evenly coat the eggplant, then cover over medium-low heat for 2 minutes to steam a bit. Uncover, mix and cook until the eggplant is soft, about 4-6 more minutes.
Cool to room temperature.

To Make the Sushi:

Place about 1/3 cup rice into the nori, and spread it out in an even coat leaving about 1 1/2-2 inches at the top.
Add fillings on one end, and roll tightly with your hands or a sushi roller. The trick is to take the end and tuck it tightly over the fillings, then proceed to roll tightly until the end, sealing the end with water.
Cut about 1/2-inch thick with a sharp knife, then serve with liquid aminos or soy sauce mixed with chunks of ginger.