Spicy Eggplant Sushi
Our latest adventure in creating vegan sushi....I say vegan sushi, because as Pinterest has reminded me, a lot of vegetarians eat seafood. Whenever I search for new sushi recipes, I always need to search for vegan recipes to ensure that I'm getting a seafood-less recipe.
Recipe from Connoisseurus Veg.
Recipe from Connoisseurus Veg.
Ingredients:
-2/3 cup sushi rice
-3/4 cup + 2 tbsp. water
-1/2 tablespoon. salt
-1/2 tablespoon rice vinegar
-2 tablespoons vegetable oil
-1 garlic clove, minced
-2 tablespoons Asian chili paste
-1 scallion
-1/2 medium eggplant, sliced into thin strips
-2 nori sheets
First prepare the sushi rice, in a small saucepan add the rice, water, salt, and rice vinegar. Heat to a simmer. Cover and allow to continue simmering for about 20 minutes, or until all liquid is absorbed.
Remove from heat and allow to sit for another 10 minutes, covered.
To make the eggplant, heat the vegetable oil in medium skillet. Add eggplant strips in a single layer. Cook until tender and browned on each side, about 5 minutes per side. Add in the Asian chili paste and garlic, saute until the eggplant slices are covered in the chili paste.
To create your sushi rolls, Take one sheet of nori and place onto your sushi rolling mat. Spread about a ½ cup of cooked rice onto ⅔ of the nori, spreading it evenly with your fingers. Make sure to leave one inch uncovered (with no rice at all) at the top. Lay in all of the eggplant slices and raw scallions in the center of the rice. Using the mat on the end closest to you, roll from the bottom up and over the ingredients, pressing down gently but firmly to make the fillings stay in and to help shape the roll. (I used this video from Kikoman to help me visually see the rolling process.)
Slice the sushi and serve with wasabi, pickled ginger, and soy sauce.
First prepare the sushi rice, in a small saucepan add the rice, water, salt, and rice vinegar. Heat to a simmer. Cover and allow to continue simmering for about 20 minutes, or until all liquid is absorbed.
Remove from heat and allow to sit for another 10 minutes, covered.
To make the eggplant, heat the vegetable oil in medium skillet. Add eggplant strips in a single layer. Cook until tender and browned on each side, about 5 minutes per side. Add in the Asian chili paste and garlic, saute until the eggplant slices are covered in the chili paste.
To create your sushi rolls, Take one sheet of nori and place onto your sushi rolling mat. Spread about a ½ cup of cooked rice onto ⅔ of the nori, spreading it evenly with your fingers. Make sure to leave one inch uncovered (with no rice at all) at the top. Lay in all of the eggplant slices and raw scallions in the center of the rice. Using the mat on the end closest to you, roll from the bottom up and over the ingredients, pressing down gently but firmly to make the fillings stay in and to help shape the roll. (I used this video from Kikoman to help me visually see the rolling process.)
Slice the sushi and serve with wasabi, pickled ginger, and soy sauce.
We liked this -- the fresh green onion paired nicely with the cooked eggplant to give a pop of flavor and a different texture. I used chili garlic sauce as my Asian chili paste, so ours was incredibly spicy. I always appreciate how easy it is to make sushi rolls now that I've gotten the hang of actually rolling the ingredients together, this was quick to make and had easy clean-up which is always appreciated on a week night.
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