recipe: Eggplant Sushi Rolls

Eggplant Sushi Rolls

Eggplant Sushi Rolls
  • Prep Time: 1 h 15 m
  • Calories: 488 kcal

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  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, about 20 minutes.
  3. Arrange eggplant slices on the prepared baking sheet. Drizzle olive oil on top; season with salt and pepper.
  4. Bake in the preheated oven until soft, 20 to 30 minutes.
  5. Lay 1 sheet of nori, shiny-side down, on a bamboo sushi mat. Pat half of the rice evenly over nori, leaving edges bare. Arrange 4 slices of avocado and 1/4 cup of the cooked eggplant in a line in the middle of the rice. Wet the edges of the nori with a brush or your fingers. Roll up tightly using the edge of the mat. Repeat with remaining nori, rice, avocado, and eggplant.
  6. Cut each sushi roll in half using a sharp knife. Cut each half into 4 pieces, rinsing off the knife between cuts so you can cut cleanly through the rolls.
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