Vegan Eel Sushi That Tastes Just Like the Real Thing

Enjoy Vegan Eel Sushi that mimics traditional flavors with eggplant, gluten-free soy sauce, and unagi sauce.

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Prep Time 20

Cook Time 15

Resting Time 20

Total Time 55

Servings: 2 rolls

Course: Lunch

Cuisine: Japanese

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sushi Rolls

2 pieces Japanese/Chinese Eggplants Provides a meaty texture that simulates eel.
1 tablespoon Gluten-Free Soy Sauce or Tamari Ensure it's labeled gluten-free if necessary.
2 tablespoons Mirin Alternatively rice vinegar with a bit of sugar.
1 tablespoon Coconut Sugar Brown sugar can be used if not constrained.
1/2 teaspoon Salt For seasoning the eggplant.

For Cooking

1 tablespoon Neutral Oil Can be omitted for an oil-free version.

Optional Garnishes

2 tablespoons Green Onions Adds freshness and a pop of color.
1 tablespoon Sesame Seeds Elevates presentation.

Equipment

Skillet
Knife
Cutting board
Plate

Method

Step‑by‑Step Instructions for Vegan “Eel” Sushi

Prepare the Japanese or Chinese eggplants by peeling and slicing them lengthwise into 1/4" thick planks.
Salt the eggplant slices and let them sit for 15-20 minutes to draw out moisture, then rinse and pat dry.
In a skillet, sauté the salted eggplant slices in neutral oil over medium heat for 5-7 minutes.
In the skillet, combine gluten-free soy sauce, mirin, and coconut sugar. Bring to a simmer.
Braise the cooked eggplant slices in the sauce for an additional 3-5 minutes.
Serve the eggplant over sushi rice, drizzle with sauce, and garnish with green onions and sesame seeds.

Nutrition

Serving: 1rollCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 600mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 300IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

Ensure eggplant is well-salted for flavor and avoid overcooking to maintain texture. Use optional garnishes for enhanced flavor.

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