This miso eggplant sushi bowl makes the perfect work-from-home lunch option. You can prepare the elements in advance and mix and match to your liking. It’s filling, delicious and super easy too!
Ingredients List
For the Sushi Rice
- 2 cups sushi rice
- 3 cups water
- 1/4 cup rice wine vinegar
- 2tsp caster sugar
- Pinch of salt
- 1 nori sheet
For the Miso Eggplant
- 1 large eggplant
- 2tbs oil
- Salt
- 3tbs miso paste
- 2tbs mirin
- 2tbs sake
- 2tbs water
- 1tbs caster sugar
For the Sushi Bowls
- Mix of vegetables such as carrot, radish, edamame, mushroom, capsicum
- Avocado
- Pickled ginger
- Nori sheets
- Sesame seeds
- Kewpie mayo
Steps
For the Sushi Rice
- Rinse the rice then combine with the 3 cups of water
- Cook the rice using your favourite method (I use my rice cooker)
- Whisk together the vinegar, sugar and salt then pour over the cooked rice, tossing to combine
- Dry toast the nori sheet for 5 minutes, turning once, until crisp and easy to crumble
- Crumble over the rice and toss to combine
For the Miso Eggplant
- Preheat the oven to 200C
- Dice the eggplant into 2cm cubes
- Toss the eggplant in the oil and season with salt
- Roast for 20 minutes, until the eggplant is slightly browned
- Mix together the miso sauce ingredients until smooth and combined then pour over the eggplant, tossing well to coat
- Roast for another 5-10 minutes, until the sauce starts to caramelise
For the Miso Eggplant Sushi Bowl
- Spoon the sushi rice in to your bowl and add the miso eggplant
- Top with your favourite sliced (and if need be, cooked) vegetables
- Add sliced avocado and top with pickled ginger, extra crumbled nori sheets and sprinkle with sesame seeds and kewpie mayo
Ok so I know that looks like a lot of ingredients and steps to make yourself a miso eggplant sushi bowl! I promise though, it’s all very simple and uses lots of the same ingredients – you should be able to pick them all up at your local supermarket too. Plus, this makes about 4 sushi bowls, so you will be set for lunches for a couple of days! Just reheat the eggplant and either have the rice hot or cold – whichever you prefer.
Sushi bowls are definitely less fiddly than rolling your own sushi too – which is something I love doing, but that can definitely get messy!
I love to try and ensure I have a mix of fresh and cooked ingredients in my sushi bowls, with a mix of textures as well. This time around I went with edamame, radishes and mushrooms, but carrots and cucumber make regular appearances as well. Avocado and pickled ginger are non-negotiable inclusions, and a small drizzle of kewpie mayo never goes astray! So much flavour in one little bowl!
Have you made your own sushi before? Why not give this miso eggplant sushi bowl a try!
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!