Eggplant Sushi Rolls

Oven-baked eggplant is rolled in nori with medium-grain rice and avocado in these vegetarian sushi rolls that are easy to make at home.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 488 Calories

Ingredients

• 1 ½ cups water
• salt and ground black pepper to taste
• 1 splash olive oil
• ¾ cup medium-grain white rice
• 1 eggplant, cut into 4 slices
• 2 sheets nori seaweed
• 1 small avocado, sliced 3/4-inch thick

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Step 2

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, about 20 minutes.

Step 3

Arrange eggplant slices on the prepared baking sheet. Drizzle olive oil on top; season with salt and pepper.

Step 4

Bake in the preheated oven until soft, 20 to 30 minutes.

Step 5

Lay 1 sheet of nori, shiny-side down, on a bamboo sushi mat. Pat half of the rice evenly over nori, leaving edges bare. Arrange 4 slices of avocado and 1/4 cup of the cooked eggplant in a line in the middle of the rice. Wet the edges of the nori with a brush or your fingers. Roll up tightly using the edge of the mat. Repeat with remaining nori, rice, avocado, and eggplant.

Step 6

Cut each sushi roll in half using a sharp knife. Cut each half into 4 pieces, rinsing off the knife between cuts so you can cut cleanly through the rolls.