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 you love (like avocado!) to ensure the most enjoyment from this dish.
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)
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.
You can find miso, hoisin sauce, and nori sheets in the international aisle or in your local Asian grocery.