Unagi sushi—traditionally made with eel—is all about that tender, silky texture. aubergine makes the perfect plant-based swap. Brush it with sweet-savoury unagi sauce, let it caramelise, and you’ve got a delicious, satisfying vegan take on a classic. This is my go-to recipe for vegan eel sushi. Let’s give it a try!
Vegan eel sushi works for any occasion—whether it’s a cozy dinner or a spread for guests. Serve it on its own or as part of a sushi platter with cucumber rolls, avocado maki, or inari sushi with some wasabi and sushi ginger on the side.
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Ingredients
Serves 2 | Prep time 30 minutes | Cooking time 15 minutes
For the ‘Eel’ (aubergine):
- 1 medium aubergine (eggplant)
- 1-2 tablespoon salt (enough to sprinkle over the aubergine)
For the Sushi Rice:
- 550g cooked rice (1 cup or 200g dry) - here's my recipe for perfect Japanese rice
- 3 tablespoon vinegar
- 1 ½ tablespoon sugar
- ½ teaspoon salt
For the Unagi Sauce:
- 30ml mirin
- 10ml sake
- 15g sugar
- 30ml soy sauce
- 1 tablespoon sunflower oil
- 1 teaspoon sesame seeds
For presentation and serving:
- Nori sheets (cut into thin strips, approximately 10x1cm)
- Wasabi and pickled ginger for serving
Instructions
Prepare the Aubergine
1. Peel the aubergine and slice it lengthwise into long, wide strips, roughly half an inch (or 1.5 cm) thick.
2. Place the slices into a colander over a bowl, sprinkle generously with salt. This step removes excess moisture and bitterness from the aubergine flesh. Leave it to rest for 15-20 minutes.
Make the unagi sauce
While you leave the aubergine to rest, start making the unagi sauce -
3. Combine mirin, sake, sugar, and soy sauce in a saucepan over low heat.
4. Simmer gently, stirring for 5 minutes until the sugar dissolves, and the sauce thickens slightly. Set aside.
Cook the aubergine
Now it's time to fry and marinate the aubergine -
5. Rinse the salted aubergine slices under cold water, then squeeze them gently to remove excess moisture (they should turn a pale green).
6. Heat a frying pan over medium heat, add sunflower oil, and fry the aubergine slices until browned evenly on each side. Pour the unagi sauce over the aubergine, turning the slices frequently to avoid burning. Cook until the sauce is absorbed, creating a beautiful glaze.
7. Remove the aubergine slices from the pan and set aside to cool.
Prepare the sushi rice
We're nearly there. Time to season the cooked rice and then we can assemble...
8. Make the sushi seasoning by combining the vinegar, sugar and salt in a saucepan over low heat. Stir gently for 5 minutes until the sugar and salt dissolve completely.
9. Fold the sushi seasoning into your cooked rice, taking care not to crush the grains. Set aside.
Shape and assemble the sushi
Now for the best part! You’ve made it this far—now it’s time to roll, assemble, plate, and enjoy your homemade sushi.
10. Cut the cooled aubergine slices into strips about 1 inch wide.
11. With some scissors, cut your nori into thin strips (roughly 1 cm by 10cm)
12. Lay out your sushi-making essentials: rice, aubergine, nori strips, and a small bowl of water to wet your hands.
13. Wet your hands, take a ping-pong ball-sized amount of rice into your non dominant hand and form it into a rough nigiri shape by gently squeezing.
14. With the thumb and middle finger on your other hand gently pinch the top and bottom of the rice shape.
15. Gently roll the rice in your hand to create more of a ‘sausagey’ shape and repeat these steps until you create a smooth sided sushi.
16. Place an aubergine strip on top of the shaped rice.
17. Then wrap a nori strip around the middle to ‘tie’ it together (the sticky rice will hold the nori in place).
18. Sprinkle sesame seeds over the top for extra flavour.
19. Serve your vegan eel sushi with wasabi, pickled ginger, and soy sauce on the side.
Hint: To add a touch of flair, lightly torch the glazed aubergine strips before assembling with the nori. This enhances both the presentation and subtle smoky flavour of the aubergine.
Substitutions
To make vegan 'eel' sushi completely gluten-free, swap soy sauce for tamari or coconut aminos. Both alternatives offer the same rich, savoury depth and deep color as traditional soy sauce, making them excellent substitutions.
Variations
We’ve had great results swapping the aubergine in this nigiri for marinated tofu or smoky jackfruit. Both have a lovely texture and depth when prepared well. Some more classic options include creamy avocado, pickled radish, or roasted sweet potato -these also make delicious toppings. If you want to mix things up even more, try adding spicy mango sauce, cashew cream, or crispy tempura vegetables to your rolls. For a Mediterranean-inspired twist, sun-dried tomatoes, a drizzle of tahini, and roasted red peppers are a bold and tasty combination. We might post some of our recipes for these soon - let us know your favourites!
Equipment
A good pair of kitchen scissors is essential for cutting nori—you want a clean, sharp cut, as it tears easily. A proper sushi mat is just as important. It doesn’t need to be fancy, but a simple bamboo one like this is best. I wouldn’t bother with the silicone versions—they’re too flimsy and make shaping the roll much harder. You need a bit of structure, and the inexpensive bamboo mats do the job perfectly.
Storage
Vegan 'eel' sushi is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 24 hours. Freezing is not recommended, as it may affect the texture and quality of the ingredients.
Top Tips
Cook the aubergine until the exterior is golden and slightly caramelised—this creates a balance between the sweetness and umami. Each piece of your vegan 'eel' should be lightly seared to help lock in the flavours.
When preparing nigiri, you want your hands to be damp but not dripping wet. By keeping your hands slightly moist, the rice won’t stick excessively, allowing you to form each piece with more precision and ease.
FAQ
Almost anything you like! Avocado, cucumber, pickled radish, roasted sweet potato, or even marinated tofu all work beautifully. If you want to be a bit adventurous, try crispy tempura vegetables, spicy mango, or a drizzle of cashew cream. The key is balancing texture and flavour—I find that something creamy, something crunchy, and a little umami always work well together.
Yes, but check the seasoning. Traditional sushi rice is made with rice vinegar, sugar, and salt, which are all vegan. The only potential issue is some restaurants might add a little dashi (with fish stock) to the vinegar mixture, so if you’re ordering out, it’s worth asking. If you’re making it yourself, you’re in the clear!
It’s easier than you think. Swap out fish for fresh or roasted vegetables, tofu, or even fruit—mango and avocado together are brilliant. Use sushi rice, wrap it in nori, and you’re good to go. If you want to keep things classic, start with avocado maki or inari sushi (rice tucked into sweet tofu pouches). If you’re feeling ambitious, try making nigiri with glazed aubergine or smoky jackfruit.
Related
Looking for more tasty vegan Japanese recipes? Try these:
Vegan 'eel' sushi
Ingredients
For the ‘Eel’:
- 1 medium aubergine eggplant
- 1-2 tablespoon salt enough to sprinkle over the aubergine
For the Sushi Rice:
- 550 g cooked rice 1 cup or 200g dry
- 3 tablespoon vinegar
- 1 ½ tablespoon sugar
- ½ teaspoon salt
For the Unagi Sauce:
- 30 ml mirin
- 10 ml sake
- 15 g sugar
- 30 ml soy sauce
- 1 tablespoon sunflower oil
- 1 teaspoon sesame seeds
For presentation and serving:
- Nori sheets cut into thin strips, approximately 10x1cm
- Wasabi and pickled ginger for serving
Instructions
For the ‘Eel’:
- 1 medium aubergine (eggplant)
- 1-2 tablespoon salt (enough to sprinkle over the aubergine)
For the Sushi Rice:
- 550g cooked rice (1 cup or 200g dry)
- 3 tablespoon vinegar
- 1 ½ tablespoon sugar
- ½ teaspoon salt
For the Unagi Sauce:
- 30ml mirin
- 10ml sake
- 15g sugar
- 30ml soy sauce
- 1 tablespoon sunflower oil
- 1 teaspoon sesame seeds
For Presentation and Serving:
- Nori sheets (cut into thin strips, approximately 10x1cm)
- Wasabi and pickled ginger for serving
Prepare the aubergine
- Peel the aubergine and slice it lengthwise into long, wide strips, roughly 1.5 cm thick.
- Place the slices into a colander over a bowl, sprinkle generously with salt, and leave to rest for 15-20 minutes. This step removes excess moisture and bitterness.
Make the Unagi Sauce
- Combine mirin, sake, sugar, and soy sauce in a saucepan over low heat.
- Simmer gently, stirring for 5 minutes until the sugar dissolves, and the sauce thickens slightly. Set aside.
Cook the Aubergine
- Rinse the salted aubergine slices under cold water, then squeeze them gently to remove excess moisture (they should turn a pale green).
- Heat a frying pan over medium heat, add sunflower oil, and fry the aubergine slices until browned evenly on each side. Pour the unagi sauce over the aubergine, turning the slices frequently to avoid burning. Cook until the sauce is absorbed, creating a beautiful glaze.
- Remove the aubergine slices from the pan and set aside to cool.
Prepare the Sushi Rice
- Combine the vinegar, sugar, and salt in a saucepan over low heat. Stir gently for 5 minutes until the sugar and salt dissolve completely to make the seasoning.
- Fold the sushi seasoning into your cooked rice, taking care not to crush the grains. Set aside.
Shape and Assemble the Sushi
- Cut the cooled aubergine slices into strips about 1 inch wide.
- With some scissors, cut your nori into thin strips (roughly 1x10cm)
- Lay out your sushi-making essentials: rice, aubergine, nori strips, and a small bowl of water to wet your hands.
- Wet your hands, take a ping-pong ball-sized amount of rice into your non dominant hand and form it into a rough nigiri shape by gently squeezing.
- With the thumb and middle finger on your other hand gently pinch the top and bottom of the rice shape.
- Gently roll the rice in your hand to create more of a ‘sausagey’ shape. Repeat these steps until you create a smooth-sided sushi.
- Place an aubergine strip on top of the shaped rice.
- Then wrap a nori strip around the middle to ‘tie’ it together (the sticky rice will hold the nori in place).
- Sprinkle sesame seeds over the top for extra flavor.
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