This spicy eggplant sushi will knock your socks off! Stuffed with savory strips of sautéed eggplant in a zesty miso-sriracha sauce with scallions, then wrapped in sticky sushi rice and nori, it's fun to make and crazy delicious. You'll be hooked after one bite!
I got it in my head that I wanted to veganize a spicy tuna roll. Granted, I've never had a spicy tuna roll, but I think I get the idea: tender fillings and spicy seasonings. Eggplant seemed like the perfect stand-in for tuna. And even if it isn't, I'll never know — and this eggplant sushi turned out delicious, so who cares?
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If you're a fan of my shiitake sushi, I bet you'll love this one too. Both are intensely flavorful, but eggplant cooks up even more tender than shiitakes. And while the shiitake rolls are all about garlicky sesame flavor, these eggplant sushi rolls get most of their bold flavor from savory miso paste and fiery sriracha, with just a hint of sesame and garlic. It all gets wrapped up in sticky, tender rice and nori, and every bite is like a spicy flavor explosion.
Tip: Looking for even more vegan sushi variations to try? Check out my smoked tofu and veggie sushi, vegan cream cheese and veggie sushi, peanut avocado sushi, and roasted sweet potato sushi.
Ingredients You'll Need
Below you'll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.
- Sushi rice. This short-grain rice can be found in the international aisle of most grocery stores. It gets super sticky, so it's perfect for ensuring that your sushi holds together.
- Rice vinegar. Grab this from the international aisle while you pick up that sushi rice.
- Sugar. Use organic granulated sugar to keep the recipe vegan. Conventional sugar is often processed using animal bone char.
- Salt.
- Vegetable oil. Any neutral high-heat oil you like to cook with is fine.
- Eggplant. If you can get ahold of Japanese eggplant, use that! If not, don't worry — common Italian globe eggplant (or pretty much any variety) will work fine.
- Garlic.
- Water.
- Miso paste. It's not just for soup! White miso is recommended, but other varieties are fine. This is another item you can grab in the international aisle.
- Sriracha sauce.
- Brown sugar. Again, use organic.
- Toasted sesame oil. This flavoring oil can also be found in the international aisle.
- Scallion.
- Toasted sesame seeds.
- Accompaniments. Serve your eggplant sushi with soy sauce, wasabi paste, and pickled ginger.
How It's Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
Cook the rice. Start by soaking it in water for 20 minutes. Drain, then add it to the pot with water, rice vinegar, salt, and sugar. Bring it to a boil, lower the heat to a simmer, cover the pot and let it cook until the water is absorbed, about 20 minutes. Take it off the heat and let it sit with the lid on for 10 minutes before you uncover it and fluff it with a fork.
Cook the eggplant. First heat your oil in a skillet, then add the eggplant strips, arranging them in a single layer. Cook the strips for about 4 minutes per side, until they're tender. Meanwhile, combine your water, miso paste, sriracha, brown sugar, and sesame oil.
Add minced garlic and cook it briefly with the eggplant, then add the miso mixture. Cook everything until most of the liquid dries up.
Roll. Start by placing a sheet of nori on a bamboo mat. Spread rice all over the nori, wetting your hands occasionally to keep the rice from sticking. Arrange your eggplant in a strip, about an inch from the edge, along with a few scallion pieces. Roll it all up, starting by tucking the edge closest to you over the fillings. Keep tucking and rolling to the end. Repeat the process using the rest of your ingredients.
Tip: If you need guidance on rolling, check out this video demo. And if you've just decided that rolling isn't for you, make sushi bowls.
Serve. Your spicy eggplant sushi is ready! Just give it a sprinkle with sesame seeds and serve it with soy sauce, wasabi paste, and pickled ginger.
Frequently Asked Questions
Yep! Substitute gluten-free tamari for soy sauce and make sure your miso paste is gluten-free.
No, but you certainly can if it's your preference.
Not too spicy. The sriracha gives it a mild kick. That said, feel free to adjust the amount to taste, using more sriracha for more heat, or less for a milder dish.
Homemade sushi is best served the same day it's made. But if you end up with leftovers, they will keep in an airtight container in the fridge for about three days.
What to Serve with Eggplant Sushi
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📖 Recipe
Spicy Eggplant Sushi
Ingredients
For the Rice
- ⅔ cup sushi rice
- ¾ cup water, plus more for soaking the rice
- 2 teaspoons rice vinegar
- ¾ teaspoon salt
- ½ teaspoon organic granulated sugar
For the Filling
- 2 tablespoons vegetable oil
- ½ medium eggplant (about 14 to 16 ounces), sliced into thin strips
- 1 garlic clove, minced
- 3 tablespoons water
- 1 tablespoon white miso paste
- 1 tablespoon sriracha sauce, or to taste
- 1 teaspoon organic brown sugar
- 1 teaspoon toasted sesame oil
- 1 scallion
For Finishing and Serving
- 2 nori sheets
- Toasted sesame seeds
- Soy sauce
- Wasabi
- Pickled ginger
Instructions
Make the Rice
- Place the rice into a small saucepan and cover it with water. Soak the rice for 20 minutes, then drain and return it to the pot.
- Add the ¾ cup of water, rice vinegar, salt, and sugar to the pot. Give it a stir, then place it over medium heat. Bring the water to a boil, then reduce the heat and cover the pot. Let the rice simmer until the water is absorbed, about 20 minutes.
- Let the rice sit in the pot, covered, for 10 minutes, then remove the lid and fluff it with a fork.
Cook the Eggplant
- Coat the bottom of a large skillet with the vegetable oil and place it over medium heat. Give the oil a minute to heat up, then add the eggplant strips in a single layer. Cook the eggplant strips for about 4 minutes on each side, until browned and very tender.
- While the eggplant cooks, whisk the water, miso, sriracha, brown sugar, and sesame oil together in a small bowl or cup.
- Add the garlic to the skillet and cook it with the eggplant for about 1 minute, stirring the garlic constantly, until very fragrant.
- Pour the miso mixture over the eggplant, then gently stir to coat the eggplant in the sauce. Let it cook for about 3 minutes, until most of the liquid has reduced.
- Remove the skillet from heat and transfer the eggplant to a plate.
Roll the Sushi
- Fill a small bowl with water, and keep it handy while you roll your sushi.
- Place a sheet of nori on a bamboo mat, then spread half of your rice in an even layer over the nori. Wet your fingers occasionally with the water to prevent the rice from sticking.
- Arrange half of your eggplant in a single line along the width of nori, about one inch away from the edge closest to you. Arrange half of your scallion pieces alongside your eggplant strip.
- Take the bamboo mat and the end of nori closest to you and tightly roll it over your filling. Tuck the end of the nori in and continue rolling, using the mat to press your roll tight. See Note.
- Once completely rolled, use a sharp knife to slice the roll into 8 pieces, wiping the knife clean with water between cuts.
- Repeat the process using your other nori sheet and remaining rice and filling.
- Sprinkle the pieces with sesame seeds, and serve with soy sauce, wasabi, and pickled ginger.
Notes
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I have made this a few times now, and my husband and I both love them! Tonight I made them and had leftover spicy eggplant after, so I used it as a pizza topping. So Tasty!
Great idea! I'm so glad you like them!
So so good
I'm glad you think so!
I would cut down the salt to 1/4 tbsp, it was too salty when I made it.
I'm totally making this! Why do you cut part of your nori sheets off though?
Just because it's a bit more than is needed and I like to keep a good filling to rice/nori ratio. :)
Do you think I can make just the eggplant ahead of time, and refrigerate it before making it into sushi? I have leftover eggplant and this seems amazing! Love sushi
I think that would work just fine. :)
I LOVE egg plant! And I love Sushi! I can't believe I haven't come up with such a combo! Thanks for the inspiration <3
(both our sushi recipes got featured on buzzandgossip ;)
How long do you think it would keep in the fridge if I made a bunch up at the weekend to take for packed lunches at uni?
I'd say a day or two at the most, in a tightly sealed container. The rice tends to dry out, so the sooner you eat them, the better. I did end up sending some leftovers to work with my boyfriend though, and he said they were still good the second day. I hope you enjoy them!
What a great idea! I love it. This is on my to-do list :)
Thanks Maryanne! Enjoy!
Maybe my S.O. would even eat eggplant like this! I am going to try it.
We have a local sushi place, Midori's in Minneapolis, that does does wonderful vegetable sushi. Sashimi of avocado, red pepper, asparagus! And a spicy roll with red pepper. I love that you can taste everything so cleanly, it really brings out the flavors, including the rice.
That sounds wonderful! A few of the places in my area are starting to introduce more veggie rolls onto their menu. Tempura fried sweet potato roll has become a favorite. Good luck getting your S.O. to try this. I hope you both like it!
Sounds yummy!
- Christina http://www.cityloveee.blogspot.com
Thanks Christina! It was so yummy :)
i have never had eggplant sushi before! seriously good idea.. will be trying it out next time i make sushi. love it!
Thank you! I'd never had it before either, but it seemed like a good idea, and it was! I hope you enjoy it :)