As I bit into my first piece of homemade vegan “eel” sushi, I was met with an explosion of umami that took me right to a cozy sushi bar in Tokyo—without any of the seafood. This Vegan “Eel” Sushi Recipe with Homemade Unagi Sauce is a delightful twist on a beloved classic, offering the rich texture of eggplant wrapped in perfectly seasoned rice. Not only is this dish a quick and easy crowd-pleaser, but it’s also completely guilt-free, crafted without oil or refined sugar. With just five simple ingredients, you can whip up a sushi experience that leaves your taste buds dancing and your heart light. So, what colorful variations will you dream up for your sushi rolls?
Why Try This Vegan Sushi Recipe?
Simplicity makes this vegan “eel” sushi a breeze to whip up—just five ingredients and easy steps. Umami-packed flavor shines through with the rich, sticky unagi sauce that elevates the eggplant. Crowd-pleasing appeal means everyone will love it, whether you’re hosting a dinner or prepping meals! Health-conscious eaters rejoice! This dish is gluten-free, oil-free, and refined sugar-free. Plus, versatility allows endless variations—swap in different veggies or create unique flavor pairings, like adding pickled ginger or wasabi for an extra kick. Dive into a delightful sushi experience without any guilt!
Vegan “Eel” Sushi Ingredients
For the Sushi
- Japanese/Chinese Eggplants – These provide the meaty texture to mimic eel; zucchini or portobello mushrooms are great alternatives for different flavors.
- Gluten-Free Soy Sauce or Tamari – This adds savory depth; always check the label to ensure it’s gluten-free.
- Mirin – Contributes sweetness and acidity; it can be substituted with a mix of rice vinegar and sugar for a similar taste.
- Coconut Sugar – Offers natural sweetness and helps caramelize the eggplant; feel free to use regular sugar or maple syrup instead.
- Salt – Enhances flavor by drawing out moisture from the eggplant; low-sodium salt is a suitable substitute if preferred.
- Neutral Oil – Used for cooking; avocado or grapeseed oil work well, or omit it for an oil-free version by using a non-stick pan.
For the Garnish
- Green Onions & Sesame Seeds – These add freshness and crunch; crushed nori also makes a great addition for enhancing flavor and presentation.
This Vegan “Eel” Sushi Recipe with Homemade Unagi Sauce offers a delicious way to enjoy sushi while keeping it wholesome and consciously crafted!
Step‑by‑Step Instructions for Vegan “Eel” Sushi Recipe with Homemade Unagi Sauce
Step 1: Prepare the Eggplant
Start by peeling the Japanese or Chinese eggplants and slicing them into 1/4″ thick planks, followed by cutting each plank into 4-5″ long pieces. Arrange the eggplant pieces in a colander, generously sprinkle salt over them, and let them sit for 15-20 minutes to allow moisture and bitterness to escape. This process enhances the texture for your Vegan “Eel” Sushi.
Step 2: Rinse and Dry
After resting, rinse the salted eggplant thoroughly under cold water to remove excess salt and bitterness. Pat the pieces dry with a clean kitchen towel or paper towels to ensure they are moisture-free before cooking. This step is crucial for achieving that perfect texture in your sushi rolls.
Step 3: Cook the Eggplant
In a large non-stick pan, heat a touch of neutral oil over medium heat. Once hot, add the eggplant pieces, cooking them until golden and slightly browned on both sides, roughly 4-5 minutes per side. Keep an eye on them to achieve that delightful caramelization without burning, laying the foundation for your Vegan “Eel” Sushi.
Step 4: Prepare the Unagi Sauce
In the same pan, combine gluten-free soy sauce, mirin, and coconut sugar. Stir well to dissolve the sugar, then bring the mixture to a gentle simmer. Allow it to bubble lightly for about 2-3 minutes to meld the flavors and create a savory sauce that will coat the eggplant beautifully.
Step 5: Braise the Eggplant
Once the sauce is ready, lower the heat to a simmer and return the cooked eggplant to the pan. Let the eggplant braise in the sauce for approximately 5-7 minutes, flipping occasionally until the sauce thickens and clings to the eggplant, transforming it into a rich and sticky delight for your Vegan “Eel” Sushi.
Step 6: Add Finishing Touches
(Optional) For an extra touch of texture, use a kitchen torch to lightly char the surface of the eggplant pieces, enhancing their flavor and appearance. Move the torch quickly to avoid burning, creating a beautifully caramelized coating for your sushi rolls.
Step 7: Assemble the Sushi
Now it’s time to assemble your Vegan “Eel” Sushi! Place a small amount of sushi rice on a sheet of nori, add a few pieces of glazed eggplant, and top with green onions and sesame seeds. Roll tightly, using a bamboo mat if desired, then slice into bite-sized pieces, showcasing the beautiful layers of flavors.
Step 8: Serve and Enjoy
Serve your vibrant and delicious Vegan “Eel” Sushi with the remaining unagi sauce drizzled over the top or on the side for dipping. Pair with pickled ginger and wasabi for an authentic experience, celebrating the umami flavors that make this dish a true plant-based treasure.
Vegan “Eel” Sushi Recipe Variations
Feel free to get creative with your Vegan “Eel” Sushi, tailoring it to your taste buds and dietary preferences!
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Tofu Option: Use firm or extra firm tofu instead of eggplant for a protein-packed alternative. Just marinade and prepare as you would the eggplant!
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Cauliflower Rice: Swap traditional sushi rice for cauliflower rice to keep your rolls low-carb yet satisfyingly crunchy. It’s an exciting twist that adds a fresh flavor!
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Vegetable Medley: Add slices of cucumber or avocado into your sushi rolls, enhancing the freshness and giving a deliciously creamy texture that complements the umami.
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Spicy Kick: Mix a little sriracha or chili paste into your unagi sauce for an extra layer of flavor. It’ll bring a bold heat that sushi lovers adore.
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Herb-Infused: For a bright lift, toss in fresh herbs like cilantro or mint within the rolls. It provides a fragrant twist that surprises in every bite.
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Fruity Surprise: Incorporate thin strips of mango or peach for an unexpected sweet note. The combination of savory and sweet creates a wonderfully refreshing flavor profile.
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Sesame Crust: Before cooking, coat the eggplant slices with sesame seeds for a nutty crunch. This not only enhances texture but also elevates the visual appeal.
These variations allow you to experiment and express your culinary creativity. Consider pairing your Vegan “Eel” Sushi with pickled ginger and wasabi for that classic sushi experience, or check out some of my other recipes for a complete meal!
What to Serve with Vegan Eel Sushi with Homemade Unagi Sauce
There’s a perfect world of flavors waiting to accompany your homemade sushi delight.
- Creamy Avocado Salad: This buttery salad adds a luscious, refreshing touch that perfectly balances the rich umami of the sushi.
- Pickled Ginger: The sharp, tangy flavor cleanses the palate between bites, enhancing the sushi experience with a burst of brightness.
- Cucumber Miso Soup: Warm and soothing, this soup provides a comforting contrast to the cool sushi, all while adding layers of umami.
- Sesame Edamame: These lightly salted pods add a protein punch with a satisfying crunch that pairs beautifully with the sushi’s textures.
- Fizzy Sparkling Water: A refreshing, effervescent drink that cleanses the palate, allowing the rich flavors of the sushi to truly shine.
Pair the vibrant sushi with these delightful options, and you’ll create a beautifully balanced meal that will tantalize everyone’s taste buds.
Expert Tips for Vegan “Eel” Sushi
- Texture Matters: Let the salted eggplant sit longer to ensure it releases excess moisture, resulting in a firmer bite for your Vegan “Eel” Sushi.
- Watch the Heat: Use medium heat when cooking to achieve a golden color without burning the eggplant. Adjust as needed during cooking.
- Perfect Sauce Thickness: Simmer the unagi sauce until it thickens—it should cling to the eggplant for that high-end sushi texture.
- Use a Non-Stick Pan: If omitting oil, a good non-stick pan will help prevent sticking during frying without sacrificing flavor.
- Garnish Creatively: Don’t shy away from experimenting with garnishes—crushed nori or pickled ginger can elevate your Vegan “Eel” Sushi beautifully!
How to Store and Freeze Vegan “Eel” Sushi
Fridge: Store leftover vegan “eel” sushi in an airtight container for up to 2 days. Reheat gently in the microwave or enjoy cold as a refreshing bite!
Freezer: If you need to freeze the sushi, wrap individual pieces tightly in plastic wrap and then place them in a freezer-safe bag. They can be stored for up to 1 month.
Reheating: When ready to enjoy, thaw sushi in the fridge overnight, then reheat in a pan with a splash of water to restore texture without becoming rubbery.
Storage Note: To keep the sushi fresh longer, avoid adding garnishes until just before serving, as they can wilt and affect the dish’s quality.
Make Ahead Options
These Vegan “Eel” Sushi Recipe with Homemade Unagi Sauce components are perfect for meal prep enthusiasts! You can prepare the eggplant by slicing and salting it up to 24 hours in advance, storing it in an airtight container in the refrigerator. To retain the quality, rinse and dry just before cooking. Additionally, you can make the unagi sauce a few days ahead and refrigerate it in a sealed jar for up to 3 days, ensuring the flavors meld beautifully. When you’re ready to serve, simply cook the eggplant and coat it in the sauce, then assemble your sushi rolls for an unforgettable meal with minimal effort!
Vegan “Eel” Sushi with Homemade Unagi Sauce Recipe FAQs
How do I choose the right eggplant for this recipe?
Absolutely! Look for Japanese or Chinese eggplants, which are smaller and have a glossy skin. Choose ones that are firm to the touch with no dark spots all over. If you can’t find these, zucchini or portobello mushrooms make excellent alternatives, providing different textures and flavors while still being fabulous in your Vegan “Eel” Sushi.
How long can I store leftover sushi in the fridge?
Very! Leftover vegan “eel” sushi can be safely stored in an airtight container in the refrigerator for up to 2 days. If you’re reheating, do so gently in the microwave to preserve that lovely texture, or enjoy it cold—it’s still delightful!
Can I freeze vegan sushi, and if so, how?
Absolutely! To freeze your vegan “eel” sushi, wrap each piece tightly in plastic wrap and place them in a freezer-safe bag. They can be stored for up to 1 month. When you’re ready to eat, simply thaw them in the fridge overnight. For the best texture, reheat them in a pan with a splash of water to avoid rubberiness.
What if I’m allergic to soy—what can I use instead?
No worries! If you have a soy allergy, you can opt for coconut aminos, which is a perfect soy sauce substitute. It’s slightly sweeter and less salty but retains the umami flavor needed for your Vegan “Eel” Sushi. Just be sure to check the labels for any additional allergens.
Can I use a different sweetener instead of coconut sugar?
Sure thing! You can replace coconut sugar with regular sugar or maple syrup. If you’re going for a lower-calorie option, stevia or monk fruit sweetener could work well too. Adjust the quantity according to the sweetness level you prefer in your unagi sauce.
What if I can’t find mirin?
Very! If you can’t find mirin, you can create a simple substitute by mixing equal parts of rice vinegar and sugar. This mimics the sweetness and acidity of mirin effectively for your unagi sauce. Simply mix it in and enjoy all the rich flavors in your Vegan “Eel” Sushi!
Vegan Eel Sushi Recipe with Homemade Unagi Sauce Bliss
Ingredients
Equipment
Method
- Prepare the eggplant by peeling and slicing them into 1/4" thick planks, then cut each plank into 4-5" long pieces. Sprinkle salt over them and let sit for 15-20 minutes.
- Rinse the salted eggplant under cold water to remove excess salt, then pat dry with a towel.
- In a non-stick pan, heat oil over medium heat and cook the eggplant until golden on both sides, around 4-5 minutes per side.
- Combine gluten-free soy sauce, mirin, and coconut sugar in the same pan, stir to dissolve sugar and simmer for 2-3 minutes.
- Return cooked eggplant to the pan and let it braise in the sauce for 5-7 minutes, flipping occasionally until sauce thickens.
- Optional: Lightly char the surface of the eggplant with a kitchen torch for extra texture.
- Assemble the sushi by placing a small amount of sushi rice on nori, add glazed eggplant, green onions, and sesame seeds, then roll tightly and slice.
- Serve with remaining unagi sauce drizzled over or on the side, paired with pickled ginger and wasabi.
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