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
- 1 Tbsp maple syrup
- 1 Tbsp miso paste
- 1 Tbsp sesame oil
- 2-3 Tbsp warm water
Filling
- 1 small cucumber
- 1 small carrot
- 1/2 avocado
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 it cool down.
Slice the eggplant into thin strips. Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper. In a small bowl, combine sesame oil, miso paste, maple syrup and warm water and mix until dissolved. Place the eggplant slices on the baking sheet and brush both sides with the marinade. Bake in the oven at 175°C (350°F) for 10–12 minutes on each side, being careful not to burn.
Prepare the veggies for the filling. Slice the avocado thinly and cut the carrot and cucumber into slices.
Mix the tofu cream cheese with cajun spice to prepare the cajun cream cheese.
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, wetting your hands for easier handling. Carefully turn the nori sheet around so the empty side is up. Add the filling ingredients, including carrot, cucumber, avocado, and cajun cream cheese, and use the bamboo mat to roll up the sushi roll.
Take the baked eggplant slices and spread them 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 into shape, then remove the plastic film and cut into slices.
