Tempura Eggplant Maki

Makes 1 sushi roll with 6 pieces

If you’re vegan, there’s no need to forgo the rich style of sushi rolls that others enjoy. Here, eggplant is lightly battered and fried as a delicious main component of the roll. The roll is completed by a drizzling of tomato tofu puree, which adds a rich mayonnaise like creaminess.

ingredients

For each roll
1 4in x 7in piece of nori
1 cup prepared basic sushi rice
1 tsp toasted sesame seeds
2 strips eggplant, about 1/4 in wide
1 tsp finely chopped scallions
1 Tbsp matchstick sized carrot strips
1 Tbsp thinly sliced romaine lettuce
tempura batter, see below
flour for dredging
oil for frying
Vegan Tempura Batter
1 cup flour
1 tsp baking powder
1/2 tsp salt
1 cup ice water
Tomato Tofu Puree
1/2 pkg firm tofu
1/4 cup diced tomato
1/2 tsp yellow miso paste, or more to taste

directions

1
To prepare tomato tofu puree, place all ingredients in blender and blend until smooth. Set aside.
2
Heat about 1 inch of oil in a thick bottomed frying pan to 350 degrees F. To prepare tempura, mix flour, baking powder and salt in a bowl. Add ice water and stir until just mixed. Batter will be lumpy. Dredge eggplant in flour, shaking off excess. Dip pieces into tempura batter and place into hot oil, being careful not to drop bits of ice into the hot oil. Fry eggplant until golden brown or about 2 minutes on each side. Remove from oil and drain on paper towels. Allow to cool at least 2 minutes before using.
3
Place nori, rough side up horizontally on work surface. With fingers dipped lightly in water, spread prepared sushi rice evenly over the entire surface of the nori. Sprinkle with toasted sesame seeds. Flip over and place tempura eggplant pieces end to end horizontally in the middle of the nori. Place carrot and lettuce on top of eggplant and sprinkle with scallions. Roll according to the method for rolling inside out sushi rolls.

Source: Marisa Baggett