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Eggplant Dragon Sushi Rolls

I have become addicted to sushi roll experiments! This sushi roll is one of my favourite recipes so far its is so colourful and delicious. You can play around with your fillings but my favourite will always be avocado and asparagus because it adds some creamy and crunchy texture to my sushi rolls plus they look so beautiful when you slice them! This sushi roll really gets those asian vibes to my week! So don't wait too much for it and go roll some dragon sushi rolls!

The most import step of this recipe is slicing the eggplant very thin and coating the is with the sweet marinade. With a brush add a layer of the marinade to bloth sides of the egg plant.


Add rice to 1/2 of the nori sheet and then flip. Gently press down to flatten the rice and add your filling and roll them with a sushi matt.

Top the roll with the eggplant slices and press down with the sushi matt.



Serves: 5-7 rolls

Prep Time: 20 min

Cooking Time: 25 min

Ingredients


For Sushi Rolls

  • 2 cups cooked sushi rice

  • 1 tbsp rice vinegar

  • 5-7 nori/ sushi sheets

  • 1 long eggplant, sliced into thin strips.

  • 1/2 avocado, sliced into thin layers.

  • 1 long carrot , julienned.

  • 1 bunch of asparagus


Eggplant Marinade

  • 1 tbsp maple or agave syrup.

  • 1 tbsp se same seed oil

  • 1 tbsp white miso paste

  • 1 tbsp warm water

  • 1/2 tsp siracha chilli sauce


Method

  1. Cook sushi rice as indicated by your package. Once cooked let cool down and add 1 Tbsp or rice vinegar and combine.

  2. While your rice cools down preheat oven to 350ºF/175ºC. Line a baking sheet with parchment paper. Slice eggplant into thin layers. In a bowl mix marinade ingredients and mix until well combined. place eggplant strips in baking sheet and brush marinade on each side of the eggplant strips. Bake for 10 min each side keeping a close eye on them to prevent burning.

  3. Add and spread rice about 1/4 cup of rice to 1/2 of the nori sheet and flatten into an even layer with a spoon or fingers and flip. Gently press down to flatten the rice and add your carrots, avocado and 1 asparagus spear and roll tight with a sushi matt.

  4. Top the roll with the eggplant slices and press down with the sushi matt.

  5. Run a sharp knife through cold water and cut your sushi roll in 8-10 pieces and sprinkle some black sesame seeds on top.


Tip: For a quicker and cleaner way to roll your sushi rolls cover your sushi mat with a reusable plastic bag when rolling. Wash bag and keep for your next sushi experiment!


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