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Vegan Miso Eggplant Sushi {easy, oil-free}
The idea for this dish sparked after I had created my Eggplant & Tofu Stir Fry {Hclf Oil & Gluten-Free} from my Healthy Vegan Holiday Menu For Two {Gluten & Oil-Free} last December. When I was making the dish for my family one night, I snacked on nori sheets while waiting for it to finish. When I went to sample the dish to check if it was done, BOOM, the idea hit me. I realized the flavor of the sauce would be perfect with the nori. I tried it out, and NEEDED to do something about this.
Vegan Miso Eggplant Sushi {easy, oil-free} sweetsimplevegan.comAlthough I could have just reproduced the sauce from the previous recipe, miso was an ingredient I needed to use up in my fridge, and what better way to utilize it. I tweaked the sauce, cooked up some eggplant in it, and ohh myyyy you guys, I can’t wait for you to try it!Vegan Miso Eggplant Sushi {easy, oil-free} sweetsimplevegan.comAfter making the sushi, I placed it on the table and proceeded to clean up my mess in the kitchen before I sat down to relax and enjoy the sushi, but I came back to find that it was ALL gone! Well, all of the rolls I had assembled at least…Chris had eaten all of them, I was so sad! Luckily I had some leftover ingredients to put together more sushi later on, but come on Chris! I’m going to have to set aside my portion and hide it from him in the future haha.
Vegan Miso Eggplant Sushi {easy, oil-free} sweetsimplevegan.comVegan Miso Eggplant Sushi {easy, oil-free} sweetsimplevegan.comFeel free to play around with the other additional ingredients in the sushi, the combinations are endless and I encourage you to make this recipe your own, including ingredients that you love to ensure the most enjoyment from this dish >> I should add, however, that I believe avocado is a must in sushi. It always takes it to the next level, so consider that if ya don’t already know 😉Vegan Miso Eggplant Sushi {easy, oil-free} sweetsimplevegan.comI created this dish as part of The Veggie Republic’s 12 Days of Veggielicious campaign, in which they have invited their favorite bloggers to help highlight their veggie bracelets by sharing a food dish for each of their 12 veggie tiles for 12 days. I chose eggplant because I had been wanting to put together this sushi recipe for a long while, so it was the perfect fit. They even came out with the avocado bracelet pictured! It doesn’t fit the same as their regular veggie bracelets, which bummed me out a bit because it was too big :/ But it is too cute not to wear it, right? 😛

Make sure you tag me on Instagram @sweetsimplevegan or twitter @sweetsimpleveg and hashtag #sweetsimplevegan if you recreate any of my recipes, I love to see your photos!

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Vegan Miso Eggplant Sushi

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  • Author: Jasmine Briones / Sweet Simple Vegan
  • Total Time: 28 minutes
  • Yield: 2-3


Miso Eggplant:

  • 1 large eggplant, cut into strips
  • 1 shallot, diced
  • 1/4 cup water or broth
  • 2 cloves garlic, minced
  • 1/2” fresh ginger, grated
  • 1 tsp rice wine vinegar
  • 1/2 tbsp liquid aminos or soy sauce
  • 1 1/2 tsp brown rice miso
  • 1 tbsp organic coconut sugar
  • ½ tbsp vegan hoisin*
  • 1 tsp organic tomato paste
  • A pinch of red pepper flakes (optional)



Miso Eggplant

  1. Add the ginger, garlic and shallots into a medium pan with the ¼ broth or water and cook until translucent, about 5 minutes. Add in the remaining ingredients, stir to evenly coat the eggplant, then cover over medium-low heat for 2 minutes to steam a bit. Uncover, mix and cook until the eggplant is soft, about 4-6 more minutes.
  2. Cool to room temperature.

Sushi Assembly

  1. Place about 1/3 cup rice into the nori, and spread it out in an even coat leaving about 1 1/2″-2″ at the top. Add fillings on one end (see photo above), and roll tightly with your hands or a sushi roller. The trick is to take the end and tuck it tightly over the fillings, then proceed to roll tightly until the end, sealing the end with water.
  2. Cut about 1/2″ thick with a sharp knife, then serve with liquid aminos or soy sauce mixed with chunks of ginger (so good!).


The vegan hoisin is cheaper when purchased at the store versus online, mine was from whole foods market!

  • Prep Time: 15 mins
  • Cook Time: 13 mins
  • Category: Entree
  • Cuisine: Vegan

Vegan Miso Eggplant Sushi {easy, oil-free} sweetsimplevegan.comOf course my kitty Goji just had to make an appearance. She always loves to be involved in anything that is going on in the house. This is her at almost all of my recipe shoots, I have a whole album on my computer dedicated to shots like this!

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Meet The Bloggers

hey there! we’re jasmine & chris.

Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie

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  1. Hi Jasmine!! Just wanted to say how much I am loving your site!! Everything about it!! It’s so lovely and feels so positive. Definitely feeling inspired!!

  2. I have tried a lot of vegetables in sushi, but never eggplant (and I LOVE eggplant). Definitely going to try this one next time we make sushi at home. And pairing it with avocado sounds delicious!

  3. I’m going to try this tonight! I love sushi omg thank you for the eggplant idea I have never thought to ise it for the miso 🙂

  4. Eggplant has never been more enticing to me then infused with asian flavor and rolled up in sushi! I love the combination of cooked and raw fillings too, I would devour that platter so fast! I’m cracking up at Chris eating all the sushi though lol 😀 I always try to cleanup before eating too, more enjoyable that way, but all that work and then no sushi! An outrage! haha Great recipe Jasmine 🙂

    1. Hahaha yeah writing this post gave me a giggle, he would do that! Thank you so much for your constant support, it means a lot 🙂