Vegan Unagi Sushi Bowl

Author: Meatless Makeovers
Prep Time: 15 min.
Cook Time: 15 min.
Total Time: 30 min.
Yield: 4 Servings 1x
Category: Bowl, Dinner
Method: Fillet, Sauté
Cuisine: Japanese
Diet: Vegan

Description

A homemade sushi recipe featuring plant-based unagi (freshwater eel) made from eggplant. This vegan unagi sushi bowl has rich umami flavor- no fish needed!

Ingredients

Scale

Unagi:

6 Fairy Tail Eggplants (or 1 small Eggplant)

Sauce:

1/3 Cup Sake
1/3 Cup Mirin
1/3 Cup Liquid Aminos (or Soy Sauce)
3 Tbsp Agave Nectar
1 tsp Kelp Powder (optional)
2 Tbsp Tapioca Flour (also called Tapioca Starch)
2 tsp Toasted Sesame Oil

Sushi Rice:

1 Cup Sushi or Short Gain White Rice
1/4 Cup Rice Vinegar
1 Tbsp Agave Nectar
1/8 tsp Salt

Bowl Ingredients:

2 Carrots (Peeled and Julienned)
2 Persian Cucumbers (or 1 small Cucumber, Julienned)
1 Avocado (Peeled and Sliced)
2 Green Onions (Sliced Thin)
1/4 of a Nori Sheet (Slivered, Garnish)
1 Tbsp Sesame Seeds (Garnish)

Cook Mode Prevent your screen from going dark

Instructions

Cut the tops off the eggplant and peel them in alternating strips. Cut the eggplant in half lengthwise but do not cut all the way through. Make small vertical cuts in the inside of the eggplant until it lays flat like a cutlet. (See pictures)
Combine the sake, mirin, liquid aminos, 3 Tbsp agave nectar and kelp powder. Set aside.
Cook the rice as per the directions on the package.
In a deep skillet, add 2 tsp of sesame oil or your choice of oil. Lay the eggplant cut side down and allow to brown over medium heat. Once brown, turn the eggplant over to brown the skin side. While this side cooks, sprinkle the tapioca flour on the browned cut side.
When the skin side is nicely browned, pour the sauce mixture over the eggplant and allow to simmer for 1 minute. Turn the eggplant over allowing the tapioca side to incorporate into the sauce and lightly stir. Allow to simmer until the sauce thickens slightly. Remove from heat and set aside.
In a small bowl, combine rice vinegar, agave nectar and salt for the sushi rice. Once the rice has finished cooking, transfer it to a large bowl and pour the vinegar mixture over it. Stir to combine and cover with a clean towel. Set aside.
Prepare the vegetables as directed above. Divide the rice into deep bowls and add the “unagi” and prepared vegetables as desired. Spoon extra sauce over the eggplant and sprinkle each bowl with shredded nori and sesame seeds. Enjoy!
Store any leftover unagi in the refrigerator in an airtight container for up to 5 days. It will reheat very well either on the stovetop or in a microwave. However, we recommend making fresh rice and garnishing with fresh produce when serving.