Spicy Eggplant Sushi

4.67 from 3 votes

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!

Prep Time15

Cook Time30

Soak Time20

Total Time1 5

Course: Entree

Cuisine: American, Japanese

Servings:

Calories: 430kcal

Author: Alissa

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

US Customary - Metric

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

Need help rolling? Check out this quick video demo.

Nutrition