Recipe: Miso Eggplant Sushi Bowl

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!

Miso Eggplant Sushi Bowl | I Spy Plum PieIngredients 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


For the Sushi Rice

  1. Rinse the rice then combine with the 3 cups of water
  2. Cook the rice using your favourite method (I use my rice cooker)
  3. Whisk together the vinegar, sugar and salt then pour over the cooked rice, tossing to combine
  4. Dry toast the nori sheet for 5 minutes, turning once, until crisp and easy to crumble
  5. Crumble over the rice and toss to combine

For the Miso Eggplant

  1. Preheat the oven to 200C
  2. Dice the eggplant into 2cm cubes
  3. Toss the eggplant in the oil and season with salt
  4. Roast for 20 minutes, until the eggplant is slightly browned
  5. Mix together the miso sauce ingredients until smooth and combined then pour over the eggplant, tossing well to coat
  6. Roast for another 5-10 minutes, until the sauce starts to caramelise

For the Miso Eggplant Sushi Bowl

  1. Spoon the sushi rice in to your bowl and add the miso eggplant
  2. Top with your favourite sliced (and if need be, cooked) vegetables
  3. Add sliced avocado and top with pickled ginger, extra crumbled nori sheets and sprinkle with sesame seeds and kewpie mayo

Miso Eggplant Sushi Bowl | I Spy Plum Pie

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!

Miso Eggplant Sushi Bowl | I Spy Plum Pie

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!

Miso Eggplant Sushi Bowl | I Spy Plum PieHave you made your own sushi before? Why not give this miso eggplant sushi bowl a try!

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