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Eggplant Sushi Rolls

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"Oven-baked eggplant is rolled in nori sheets with medium-grain rice and avocado. Serve with soy sauce for dipping."
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1 h 15 m servings 488 cals
Original recipe yields 2 servings (2 rolls)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  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.
  3. Arrange eggplant slices on the prepared baking sheet. Drizzle olive oil on top; season with salt and pepper.
  4. Bake in the preheated oven until soft, 20 to 30 minutes.
  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.
  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.


  • Cook's Notes:
  • Rice should be sticky. You can add a little rice vinegar, but I didn't and it was still sticky.
  • Substitute sesame oil for olive oil if desired.

Nutrition Facts

Per Serving: 488 calories; 15.9 g fat; 81 g carbohydrates; 9.5 g protein; 0 mg cholesterol; 96 mg sodium. Full nutrition

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