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–+ servings

Vegan Eggplant "Eel" Nigiri

Plant Fulfilled
This is an eggplant “eel” sushi that imitates nigiri.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Japanese
Servings 5 people
Calories 534 kcal

Equipment

  • oven tray pan
  • small pot
  • measuring cups and spoons
  • cutting board
  • knife

Ingredients
  

Unagi "eel" sauce

  • 1/3 cup maple syrup
  • ½ cup tamari
  • ½ cup mirin
  • 1 tsp arrowroot
  • 1 tsp water

sushi rice

  • 1.5 cup of short grain rice
  • 3.5 cup of water
  • 2 tbsp. maple syrup
  • 2 1/2 tbsp. rice vinegar

veggies

  • 1 eggplant
  • 1 sweet potato optional to snack on the side of the nigiri

spicy mayo/mild mayo

  • 1/4 cup mayo
  • 1 1/2 tbsp. sriracha adjust it to 1/2 tbsp. of sriracha if you like mild mayo
  • 1 tsp maple syrup
  • 1 tsp sesame oil

wrap

Oil

  • 4 tablespoon oil

Instructions
 

  • Measure the rice and wash it until water is clear. Place rice and water in pot on high heat and bring to a boil with lid on. Once you bring it to a boil, switch to low heat. Cooking times will vary.
  • While the rice is cooking, set your oven to 400 degrees Fahrenheit.
  • Wash the veggies and cut the eggplant into diagonal squares and the sweet potato into a fry shape. I included the pictures below how to cut the veggies.
  • Use a reusable clean towel to let the veggies lay and dry for 2 mins. Add salt to draw out the moisture from the veggies. Before transferring the veggies to the baking pan add the oil. Once the oven is ready add them to the oven.
  • In a small pot, on low to medium heat, add the unagi sauce ingredients but wait to poor the slurry last. Mix until it thickens. Transfer to a little sauce bowl after it gets thick and boils.
  • Once the veggies have been in there for about 10-12 minutes, add the unagi sauce and bake for another 3 mins. Keep an eye on it if the sauce on the fruit and veggies burns.
  • In the meantime, cut a nori sheet into 4 inch long stripes.
  • Use a tablespoon to scoop up the rice into your hand. You can wet your hands with water, so the rice doesn't stick to your hands. Get two tablespoons of rice and form them into an oval shape in your hand.
  • Add the eggplant on top of the rice ball. Wrap the seaweed piece around the ball like how I did in the image below, and you may use water to stick the seaweed together. Now it is ready to serve! Feel free to top it off with roasted sesame seeds. Don't forget to enjoy the sweet potato if you end up cooking it!

Notes

  • Leave the spicy mayo out if you would like to decrease the amount of ingredients and time to prepare. It is honestly great with just the unagi sauce! If you do have sriracha add that as one of your additional sauces.
  • Making the mild mayo would only need 1/2 tbsp. of sriracha.
  • If you do not have a nori sheet, you can always have it without! Although, if you do add a nori sheet buy the no oil and raw nori sheet.

Nutrition

Calories: 534kcalCarbohydrates: 107gProtein: 6gFat: 10gSaturated Fat: 2gCholesterol: 5mgSodium: 414mgPotassium: 618mgFiber: 7gSugar: 42gVitamin A: 6460IUVitamin C: 7mgCalcium: 74mgIron: 4mg
Keyword easy, glutenfree, nigiri, quick, vegan
Tried this recipe?Let us know how it was!