

The idea for this dish sparked after I had created my Eggplant & Tofu Stir Fry {Hclf Oil & Gluten-Free} from my Healthy Vegan Holiday Menu For Two {Gluten & Oil-Free} last December. When I was making the dish for my family one night, I snacked on nori sheets while waiting for it to finish. When I went to sample the dish to check if it was done, BOOM, the idea hit me. I realized the flavor of the sauce would be perfect with the nori. I tried it out, and NEEDED to do something about this.

Although I could have just reproduced the sauce from the previous recipe, miso was an ingredient I needed to use up in my fridge, and what better way to utilize it. I tweaked the sauce, cooked up some eggplant in it, and ohh myyyy you guys, I can’t wait for you to try it! After making the sushi, I placed it on the table and proceeded to clean up my mess in the kitchen before I sat down to relax and enjoy the sushi, but I came back to find that it was ALL gone! Well, all of the rolls I had assembled at least…Chris had eaten all of them, I was so sad! Luckily I had some leftover ingredients to put together more sushi later on, but come on Chris! I’m going to have to set aside my portion and hide it from him in the future haha.

Feel free to play around with the other additional ingredients in the sushi, the combinations are endless and I encourage you to make this recipe your own, including ingredients that you love to ensure the most enjoyment from this dish >> I should add, however, that I believe avocado is a must in sushi. It always takes it to the next level, so consider that if ya don’t already know 😉 I created this dish as part of The Veggie Republic’s 12 Days of Veggielicious campaign, in which they have invited their favorite bloggers to help highlight their veggie bracelets by sharing a food dish for each of their 12 veggie tiles for 12 days. I chose eggplant because I had been wanting to put together this sushi recipe for a long while, so it was the perfect fit. They even came out with the avocado bracelet pictured! It doesn’t fit the same as their regular veggie bracelets, which bummed me out a bit because it was too big :/ But it is too cute not to wear it, right? 😛

Make sure you tag me on Instagram @sweetsimplevegan or twitter @sweetsimpleveg and hashtag #sweetsimplevegan if you recreate any of my recipes, I love to see your photos!

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon Vegan Miso Eggplant Sushi Author: Jasmine Briones / Sweet Simple Vegan

Prep Time: 15 mins

Cook Time: 13 mins

Total Time: 28 minutes

Yield: 2-3

Category: Entree

Cuisine: Vegan Print Pin Ingredients Miso Eggplant: 1 large eggplant, cut into strips

large eggplant, cut into strips 1 shallot, diced

shallot, diced 1/4 cup water or broth

water or broth 2 cloves garlic, minced

cloves garlic, minced 1/2 ” fresh ginger, grated

” fresh ginger, grated 1 tsp rice wine vinegar

rice wine vinegar 1/2 tbsp liquid aminos or soy sauce

liquid aminos or soy sauce 1 1/2 tsp brown rice miso

brown rice miso 1 tbsp organic coconut sugar

organic coconut sugar ½ tbsp vegan hoisin*

vegan hoisin* 1 tsp organic tomato paste

organic tomato paste A pinch of red pepper flakes (optional) Sushi: Organic toasted nori sheets

Brown rice

Avocado, sliced

Shredded carrots

Shallots/green onions

Miso Eggplant (above) Instructions Miso Eggplant Add the ginger, garlic and shallots into a medium pan with the ¼ 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. Sushi Assembly Place about 1/3 cup rice into the nori, and spread it out in an even coat leaving about 1 1/2″-2″ at the top. Add fillings on one end (see photo above), 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″ thick with a sharp knife, then serve with liquid aminos or soy sauce mixed with chunks of ginger (so good!). Notes The vegan hoisin is cheaper when purchased at the store versus online, mine was from whole foods market!

Of course my kitty Goji just had to make an appearance. She always loves to be involved in anything that is going on in the house. This is her at almost all of my recipe shoots, I have a whole album on my computer dedicated to shots like this!

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