Heaven Is a place on earth: Vegan Teriyaki Sushi

IMG_2112 So…when I first began making vegan sushi I thought that using Eggplant might have been a little weird and using mushrooms instead, would be way better. I was soooo wrong! This has been my favorite recipe for sushi that i rarely ever want to try any new recipes. IMG_0323I mean, really heavenly. My sister and I realized what makes it so delicious is that it’s creamy with the avocado, spicy with the spicy aioli sauce, crunchy with the cucumber and toasted sesame seeds, and yet vinegary and sweet with the rice. It also tastes quite meaty with the eggplant so you’ll get that fix that you get when your craving meat. It’s a precious recipe, and the love in my life right now so please enjoy, and of course let me know what you think!

Fit for a Queen Sushi:

(makes up to 6 to six people servings)

Rice:

3 1/2 cups of Sushi rice

4 cups of water

1/2 cups of Rice vinegar

4 tbs. of Sugar (any kind, maple sugar I use)

Spicy Aioli Sauce:

1 cup of vegan mayo

5 tbs. of Siracha

3 tbs. of tabasco choptle

3 tbs. of lemon juice

1 tsp. of cracked pepper

1 clove of minced garlic

Filling:

1 big Cucumber

2-3 Avocados

2 large Eggplants

2 stalks of green onions

and, of course 1 package of Nori seaweed

Vinegar mixture:

Boil the vinegar. Once bubbling, remove heat and stir in the sugar until well melted and mixed. Set aside.

Prepare the rice:

Ok, so first your gunna want to rinse the rice  in a bowl and drain until the water isn’t so cloudy. Then, drain in a colander for an half an hour, as you prepare everything else. Then, once drained (it’s ok if it’s not all the way dry) pour rice into a pot and cover with water and lid. Turn on to boil, and once boiling, turn the heat down to simmer. This should cook with the lid on for only about 20 minutes. Check and see if the rice is fluffing up and getting dry around the edges. Once it looks done, pour into a large bowl, and pour (evenly) the vinegar mixture on top. Stir, then set aside to cool. Come back frequently and stir until the rice begins to cool to body temperature.

Eggplant Teriyaki Filling:

Get two cooking sheets out, with parchment paper on them. Peel the eggplants, then slice thinly and longways so that they look like long fries. Place on cookie sheet and pour marinade over.

Marinade:

1 cup of orange juice

1/2 cup of toasted sesame oil

2 cloves of garlic

2 tbs. of Siracha Sauce

1 tbs. of Tamari

Once the marinade is poured evenly on the eggplants, put into oven on a lower setting of broil. (mine was 420) Cook for 20 minutes stirring, consistently. Then pop the over up to high on broil. Cook for another 15 minutes (or until it gets barbecue-y and looks done) Once cooked well, take out and put in a separate bowl to cool off. (Sometimes I put it in the freezer to cool quicker)

Once the rice is cooled, and the eggplant ready, your ready to start rolling!

Top with some sliced Serrano peppers, and dip in some soy sauce.

Enjoy!

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