Vegan Dragon Roll & Vegan Caterpillar Roll (Vegan Eggplant Eel)

Updated at: Thu, 17 Aug 2023 05:36:42 GMT

Step 1

I use a rice cooker. For me, that produces the best and most consistent results. If you don’t have a rice cooker, just follow the package directions on whatever sushi rice you purchased. I also prefer to use pre-seasoned sushi vinegar. It’s a time saver, and I find that most brands have a pretty solid salty/sweet/acidy balance. When the rice is cooked, just toss it with a few tablespoons to a quarter cup of sushi vinegar. Allow the rice to then cool, covered, until it is cool enough to handle it with your hands.

Step 2

Combine all of the sauce ingredients small saucepan or pot. Bring the mixture up to a simmer, stirring often to make sure that the sugar and cornstarch dissolve, and that nothing is burning to the bottom of the pan. Keep an eye on it to make sure that it doesn’t boil over. Allow the sauce to lightly simmer and thicken for about 5 minutes, or until viscous and slightly reduced. Remove from the pan, and place into a sealable container.

Step 3

Preheat your oven to 350 degrees fahrenheit (for convection).

Step 4

Using a mandolin (and cutting gloves!), slice the eggplant into long ¼ inch thick slices. If you don’t have a mandolin, or are scared by using the mandolin to cut long strips, you can just cut the eggplant into ¼ thick discs. The final “eel” diamond shape effect will be lost, but the flavor and texture will still be there.

Step 5

Place the strips of eggplant onto an parchment or Silpat lined baking sheet, and then brush on a thin layer of the eel sauce. The sauce is very sugary, and can burn if it puddles on the mat. Take care not to get too much sauce on the mat, or things could get slightly smokey.

Step 6

Cook the eggplant strips at 350 for 15 minutes. Remove from the oven, flip over, apply eel sauce to the other side, and then return to the oven for about 10 more minutes. There will be some unavoidable caramelization of the sauce, and it may even seem burnt. It’s ok.

Step 7

Remove the eggplant from the oven, and allow it to cool slightly before you start to cut it.

Step 8

I find a ratio of about ¼ cup vegan mayo to a tablespoon of sriracha does the trick. If you’re just using store-bought vegan mayo, I would add just a pinch of sugar to the mix. You don’t want it to read as “sweet”, but it helps to balance out the flavors.

Step 9

Peel and seed your cucumber, and slice it into long, thin strips. Cut your avocado in half. You should be able to get about two rolls per avocado. Skin one half of the avocado, and then slice it into very thin slices. These thin slices will be used for the top of the rolls. Don’t worry about cutting up the other half, you’ll just be spooning the meat out to be used in the center of the rolls.

Step 10

Lay a sheet of nori, shiny side down, onto your sushi mat. If you are using a bamboo mat, make sure you cover it with plastic wrap. Wet your hands, and then apply about ½ to ¾ cup of rice to the rough side of the nori. Break up any clumps of rice with your hands and distribute the rice evenly around the nori. It’s ok if there are a few places you can still see the nori. You don’t want to over-do it with the rice, and you definitely don’t want to pack it down. Lightly sprinkle the rice with toasted sesame seeds.

Step 11

Flip your rice covered nori over so you can see the shiny side. Place a row of avocado and a row of cucumber about an inch or two from the edge closest to you. If you would like to add other veggies, or even baked tofu, you definitely can. Begin to roll by folding the end closest to your body over the filling, tucking it under the filling, and then continuing to roll, using the mat to guide and slightly press down. When the roll is complete, drape the mat over the roll, and press down from the top and sides, to help secure and even out the roll.

Step 12

Slice your eggplant eel into long oblong diamond shaped pieces. Add a layer of the thin avocado slices to the top of the roll, followed by a layer of the eggplant eel. Drape the mat over the covered roll, and then press from the top and sides again to secure the toppings. Note: The eggplant is a bit tough to cut onces it’s on top of the roll. Plan the placement of your eggplant so that when you slice your rolls, you don’t have to slice through the eggplant.

Step 13

Cut the roll into 8 equal pieces, cleaning your knife with a damp towel in between cuts. Plate the roll in a slightly arched shape. Finish off with a generous drizzle or brush of the eel sauce, a drizzle of the spicy may, a few dollops of vegan caviar, and a sprinkling of crispy panko crumbs.

Step 14

After you add your avocado and cucumber, place a few strips of the eggplant eel inside. This is a good place to use any slices that are torn or imperfect that you don't want on the outside of your roll. Roll it up, and top with thin slices of avocado. Top with a generous brushing of eel sauce, a drizzle of the spicy mayo, a few dollops of vegan caviar, and a sprinkling of crispy panko crumbs.

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