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    You are here: Home / Entrees / Spicy Eggplant Sushi

    LAST UPDATED: January 21, 2022 • FIRST PUBLISHED: August 11, 2014

    Spicy Eggplant Sushi

    Jump to Recipe Print Recipe

    This spicy eggplant sushi is made with tender eggplant strips that are pan-fried in garlic and chili paste and rolled up with sushi rice and nori.

    Close Up of Eggplant Sushi Slices on a Plate with Pickled Ginger

    So continues my unending quest to stuff every plant-based item of food in existence into a sushi roll. So far I haven't gone wrong.

    For the last few weeks I've been able to harvest about an eggplant or two a week from the garden. Initially I wasn't sure it was such a good idea to plant two eggplant plants, thinking I'd be overrun with eggplant, but now I'm glad I did. Those eggplants that go straight from the garden and into a recipe are by far the tastiest I've ever had.

    So, you can expect a few eggplant recipes from me in the coming weeks. What better way to get started than with eggplant sushi? When I first decided I was going to try this, the ever popular spicy tuna rolls came to mind. Okay, so I've never actually had a spicy tuna roll, but then again I've never had any kind of sushi that wasn't totally vegan. In fact, I can't even remember what tuna tastes like. (If anyone does, and has any thoughts on whether or not this tastes like a spicy tuna roll, my ears are open.)

    Whatever the case, these rolls are really tasty. I dined on them with my boyfriend, who, as I've mentioned on numerous occasions, isn't a big fan of spicy. He loved these. Sniffled his way through the whole batch, and finished with a big "Wow! Delicious!" He also commented that this was about at the top of his spicy threshold, so for those of you that follow the Alissa's boyfriend spicy food scale (which I recognize is becoming a thing), there you have it. Cut back on the chili paste as needed.

    Spicy Eggplant Sushi
    Close Up of Eggplant Sushi Slices on a Plate with Pickled Ginger
    4.67 from 3 votes
    Print

    Spicy Eggplant Sushi

    This spicy eggplant sushi is made with tender eggplant strips that are pan-fried in garlic and chili paste and rolled up with sushi rice and nori.
    Course Entree
    Cuisine American, Japanese
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 2
    Author Alissa

    Ingredients

    For the Rice

    • ⅔ cup sushi rice
    • ¾ cup + 2 tbsp. water
    • ½ tbsp. salt
    • ½ tbsp. rice vinegar

    For the Filling

    • 2 tbsp. vegetable oil
    • 1 garlic clove minced
    • 2 tbsp. Asian chili paste
    • 1 scallion
    • ½ medium eggplant sliced into thin strips

    For Finishing and Serving

    • 2 nori sheets
    • sesame seeds
    • soy sauce or tamari
    • wasabi
    • pickled ginger

    Instructions

    Make the Rice

    1. Place rice in a strainer and rinse under cold, running water for 1-2 minutes.
    2. Place in a small saucepan with other rice ingredients, stir and heat to a simmer. Cover and allow to continue simmering for about 20 minutes, or until all liquid is absorbed.
    3. Remove from heat and allow to sit for another 10 minutes, covered.

    Cook the Eggplant

    1. Place oil in medium skillet and over medium heat. Add garlic clove and chili paste. Sauté about 1 minute.
    2. Add eggplant strips in a single layer. Cook until tender and browned on each side, about 5 minutes per side.

    Roll the Sushi

    1. Cut about ⅓ of the length off of each nori sheet and discard or save for another recipe.
    2. Place one of your sheets on a bamboo mat.
    3. Keep a little bowl of water close by. Using wet hands, cover nori with a thin layer of rice.
    4. Arrange half of your eggplant in a single line along the width of nori, about one inch away from you. Arrange half of your scallion stalks alongside your eggplant strip.
    5. Take the bamboo mat and 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.
    6. Once completely rolled, slice into eight pieces. Repeat using your other nori sheet and remaining rice and filling.
    7. Sprinkle with sesame seeds and serve with soy sauce or tamari, wasabi and pickled ginger.
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Thalia @ butter and brioche says

      August 11, 2014 at 6:13 pm

      i have never had eggplant sushi before! seriously good idea.. will be trying it out next time i make sushi. love it!

      Reply
      • Alissa Saenz says

        August 11, 2014 at 9:26 pm

        Thank you! I'd never had it before either, but it seemed like a good idea, and it was! I hope you enjoy it :)

        Reply
    2. Christina says

      August 11, 2014 at 7:32 pm

      Sounds yummy!

      - Christina http://www.cityloveee.blogspot.com

      Reply
      • Alissa Saenz says

        August 11, 2014 at 9:27 pm

        Thanks Christina! It was so yummy :)

        Reply
    3. Jenny Bohlke says

      August 11, 2014 at 9:42 pm

      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.

      Reply
      • Alissa Saenz says

        August 12, 2014 at 8:38 am

        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!

        Reply
    4. Maryanne @the little epicurean says

      August 11, 2014 at 10:50 pm

      What a great idea! I love it. This is on my to-do list :)

      Reply
      • Alissa Saenz says

        August 12, 2014 at 8:39 am

        Thanks Maryanne! Enjoy!

        Reply
    5. Cat says

      September 24, 2014 at 12:19 pm

      5 stars
      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?

      Reply
      • Alissa Saenz says

        September 24, 2014 at 9:59 pm

        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!

        Reply
    6. Sabrina says

      April 04, 2016 at 7:11 pm

      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 ;)

      Reply
    7. Amanda Lo says

      April 07, 2016 at 10:33 am

      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

      Reply
      • Alissa Saenz says

        April 10, 2016 at 4:46 pm

        I think that would work just fine. :)

        Reply
    8. Kacy says

      April 24, 2017 at 5:55 pm

      I'm totally making this! Why do you cut part of your nori sheets off though?

      Reply
      • Alissa Saenz says

        April 28, 2017 at 9:02 pm

        Just because it's a bit more than is needed and I like to keep a good filling to rice/nori ratio. :)

        Reply
    9. Ashley says

      March 05, 2018 at 5:31 pm

      4 stars
      I would cut down the salt to 1/4 tbsp, it was too salty when I made it.

      Reply
    10. Sarah Carney says

      June 19, 2018 at 6:37 pm

      So so good

      Reply
      • Alissa Saenz says

        June 24, 2018 at 6:51 pm

        I'm glad you think so!

        Reply
    11. Robbin says

      September 13, 2019 at 8:44 pm

      5 stars
      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!

      Reply
      • Alissa Saenz says

        September 15, 2019 at 3:50 pm

        Great idea! I'm so glad you like them!

        Reply

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