In an attempt to experiment more with vegan sushi options, I’ve come up with 3 delicious plant-based sushi alternatives that will blow your mind! 🙂 One of them is this scrumptious Eggplant Dragon Roll. Filled with delicious cajun spiced cream cheese, crunchy veggies and creamy avocado, the miso-marinated eggplant on the outside is what’s really taking this roll to the next level. This Eggplant Dragon Roll is so easy to make and has quickly become one of my absolute favorites as it’s full of Asian-inspired flavor and texture. I’ve been making this gem a few times by now and simply can’t get enough of it – so I’m sure you’ll love it, too! 🙂
The step that always takes to most time when making sushi at home is the preparation. Cooking and seasoning the rice (then letting it cool down), preparing the veggie fillings and organizing everything nice and neatly for when you actually start rolling. To make this less time-intensive I highly recommend purchasing a rice cooker. Just makes that step so much easier. Wash the rise, add the water, press one button, add seasoning and voila. I’m sure if you’re a rice snob there are vast differences in quality but honestly any cheap rice cooker from your closest appliance store will do!
If you decide to give this Eggplant Dragon Roll a try, let me know! Leave a comment and rate it – it’s so helpful to me and other readers. And don’t forget to take a picture and tag me (@thetastyk) and #thetastyk so I can share your remakes on Instagram! I love seeing what you come up with. Love and enjoy! ♥
- 200g sushi rice
- 350ml water
- 4 Tbsp rice vinegar
- ¾ tsp salt
- 1 tsp maple syrup
- 1 long eggplant, sliced into strips
- 1 Tbsp maple syrup
- 1 Tbsp miso paste
- 1 Tbsp sesame oil
- 2-3 Tbsp warm water
- 1 small cucumber, julienned
- 1 small carrot, julienned
- ½ avocado, sliced
Cajun cream cheese:
- ½ tsp cajun spice
- ¼ cup tofu cream cheese
- --- recipe below ---
- ½ cup cashews, soaked
- 150g silken tofu
- 1 Tbsp white wine vinegar
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp pepper
- 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 ½ 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.
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What the cashews should be soaked in? For how long? What should I do with them later? The recipe is not complete.
Sorry, sometimes I just assume that most people have made vegan recipes before and know what I’m talking about. Should be more specific though. You soak the cashews in water. So you simply place the cashew amount in a bowl and cover them with enough water as they will soak, expand and become soft and hence easier for blending. Then you drain them and use them as described in the recipe.
This recipe looks delicious! I do have a quick question on the rice preparation – when do you add the vinegar and maple syrup?
What are the directions for preparing the tofu cream cheese? I see the ingredients listed, but I don’t see the instructions Thanks!
Sorry for the confusion! You just throw all ingredients into a blender 🙂