Ingredients
Scale
- 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:
- 1/2 tsp cajun spice
- 1/4 cup tofu cream cheese
- — recipe below —
- 1/2 cup cashews, soaked
- 150g silken tofu
- 1 Tbsp white wine vinegar
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- 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.
Description
As in all of my recipes, 1 cup equals 250 ml.
