Vegan Unagi Nigiri (Eggplant Eel Sushi)
Tender aubergine slices glazed in sweet savoury unagi sauce, served over seasoned sushi rice and wrapped with nori. A plant based take on classic eel sushi.
Servings: 4
Calories: 277kcal
Ingredients
For the ‘Eel’:
- 1 medium eggplant
- 1 tablespoons salt just enough to salt the eggplant
For the Sushi Rice:
- 550 g cooked and seasoned sushi rice seasoned sushi rice recipe
For the Unagi Sauce:
- 2 tablespoons mirin
- 2 teaspoons sake
- 1 tablespoon sugar
- 2 tablespoons soy sauce
- 1 tablespoon sunflower oil or any other neutral cooking oil
For presentation and serving:
- 1 sheet nori cut into thin strips
- 1 teaspoon sesame seeds (for garnish)
- Wasabi, sushi ginger, and soy sauce (for serving)
Instructions
Cook and prep the sushi rice
- Get your rice on first - I've got a full guide covering both rice cooker and stovetop methods if you need it. Whilse it's cooking, crack on with the steps below and then season it just before you're ready to shape and assemble; timing it right makes all the difference.
Prepare the aubergine
- Peel the aubergine and slice into long strips, about a half inch thick
- Place the slices in a colander, sprinkle with salt, and leave for 15–20 minutes to draw out excess moisture and bitterness.
Make the unagi sauce
- In a small saucepan, combine mirin, sake, sugar, and soy sauce.
- Simmer over low heat for 5 minutes until slightly thickened, then set aside.
Cook the aubergine
- Rinse the salted aubergine and gently squeeze out the water.
- Heat oil in a frying pan and cook the slices until browned on both sides.
- Add the unagi sauce and cook until the aubergine is glazed and the liquid absorbed. Set aside to cool.
Shape and assemble
- Cut the cooled aubergine into strips about 2–3 cm wide.
- Cut nori into thin strips (about 1 × 10 cm).
- Wet your hands lightly and take a small ball of rice in one hand. Shape it into a neat oblong for nigiri, then set aside. Repeat until all the rice is shaped.
- For each nigiri rice base: Place an aubergine strip on top, then wrap with a strip of nori to hold it together.
- Arrange the finished nigiri on a plate, sprinkle with sesame seeds, and serve with soy sauce, wasabi, and pickled ginger.
Notes
Salt the aubergine first: Sprinkle generously with salt and leave for 15–20 minutes. This draws out excess moisture and bitterness, giving you the right silky texture once glazed.
Rinse and squeeze well: After salting, rinse the aubergine slices under cold water and gently squeeze out the moisture. The colour will turn pale green — that's your sign they're ready to cook.
Glaze slowly: Add the unagi sauce to the pan and turn the slices often so they soak up the glaze evenly without burning. Cook until caramelised and glossy.
Cool before assembling: Let the glazed aubergine cool before slicing and placing on the nigiri. Cooling helps the slices firm up so they sit neatly on the rice.
Damp hands for shaping: Keep your hands lightly damp when shaping the rice — not dripping wet. This stops the rice sticking while still letting you form clean, compact nigiri.
Torch for extra authenticity: Lightly torch the glazed aubergine before assembly for a smoky note that makes it look and taste even closer to traditional unagi.
Gluten free: Swap soy sauce for tamari or coconut aminos in both the unagi glaze and sushi rice seasoning.
Best eaten fresh: The rice and glaze are at their best straight away. Leftovers can be stored in an airtight container in the fridge for up to 24 hours — freezing is not recommended.
Nutrition
Serving: 4 pieces | Calories: 277kcal | Carbohydrates: 54g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 2637mg | Potassium: 324mg | Fiber: 4g | Sugar: 14g | Vitamin A: 59IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg
