How To Make Eggplant Sushi Rolls
Appetizing and easy to make, these sushi rolls are assembled with seasoned and baked eggplant; rolled together with rice and avocado in nori sheets.
Serves:
Ingredients
- 1½cupswater
- ¾cupmedium grain white rice
- 1eggplant,cut into 4 slices
- 1splasholive oil
- salt and ground black pepper,to taste
- 2nori seaweed sheets
- 1small avocado,sliced ¾-inch thick
Instructions
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Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
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Bring the water and rice to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer for about 20 minutes until the rice is tender.
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Arrange the eggplant slices on the prepared baking sheet. Drizzle the olive oil on top. Season with salt and pepper.
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Bake in the oven for 20 to 30 minutes until soft.
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Lay 1 sheet of nori, shiny side down, on a bamboo sushi mat. Pat ½ of the rice evenly over the nori, leaving the edges bare.
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Arrange 4 slices of avocado and ¼ cup of the cooked eggplant in a line in the middle of the rice. Wet the edges of the nori with a brush or the fingers. Roll up tightly using the edge of the mat.
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Repeat with the remaining nori, rice, avocado, and eggplant.
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Cut each sushi roll in half using a sharp knife. Cut each half into 4 pieces, rinsing off the knife between cuts so it can cut cleanly through the rolls.
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Serve and enjoy!
Recipe Notes
- Rice should be sticky. A little rice vinegar can be added for extra stickiness if desired.
- Substitute sesame oil for olive oil if desired.
Nutrition
- Calories: 459.65kcal
- Fat: 12.20g
- Saturated Fat: 1.86g
- Monounsaturated Fat: 7.70g
- Polyunsaturated Fat: 1.73g
- Carbohydrates: 81.95g
- Fiber: 13.79g
- Sugar: 10.19g
- Protein: 9.38g
- Sodium: 1409.85mg
- Calcium: 57.73mg
- Potassium: 1089.68mg
- Iron: 1.92mg
- Vitamin A: 15.59µg
- Vitamin C: 14.59mg
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