Vegan Eggplant Dragon Roll
Ingredients
- 200g sushi rice
- 350ml water
- 4 tbsp rice vinegar
- 3/4 tsp salt
- 1 tsp maple syrup
- miso-eggplant:
- 1 long eggplant, sliced into strips
- 1 tbsp maple syrup
- 1 tbsp miso paste
- 1 tbsp sesame oil
- 2-3 tbsp warm water
- filling:
- 1 small cucumber, julienned
- 1 small carrot, julienned
- 1/2 avocado, sliced
- cajun cream cheese:
- 1/4 cup tofu cream cheese
- 1/2 tsp cajun spice
Preparation
Cook your sushi rice according to instructions on the package and let cool down
Slice the eggplant into thin strips
Preheat your oven to 175° (350°f) and line a baking sheet with parchment paper
In a small bowl, combine sesame oil, miso, maple syrup and warm water and mix until dissolved
Place the eggplant sliced on the baking sheet and brush both sides with the marinade
Place in the oven bake at 175° (350°f) for 10–12 minutes on each side (be careful not to burn)
Prepare the veggies for the filling
Slice the avocado thinly and cut the carrot and cucumber in slices
Take half a nori sheet and place it on a bamboo mat
Place 1/2 cup of the sushi rice on top and gently press down (wet your hands for easier handling)
Carefully turn the nori sheet around so the empty side looks up
Add the filling ingredients (carrot, cucumber, avocado, cajun cream cheese) and use the bamboo mat to roll up the sushi roll
Take the baked eggplant slices and spread it on top of the sushi roll
Use a piece of plastic film to cover the roll
Use the bamboo mat to gently press the eggplant in shape, then remove plastic foil and cut into slices