Vegan kabayaki sushi
Vegan kabayaki sushi

Vegan kabayaki sushi

Total time50 mins
20 minspreparation time
30 minscooking time

Is this sushi really vegan? It looks like fish but it's actually aubergine with a soy sauce glaze. Perfect for those who like to eat delicious vegan sushi that can be quickly prepared at home.

Ingredients

2 portion(s)
150 g
sushi rice
210 ml
water
2 
aubergines
1 tbsp
sunflower oil
2 tbsp
sugar
2 tbsp
sake (or sweet white wine)
1 tbsp
water (for the sauce)
10 g
finely chopped spring onions
A little shichimi chilli pepper or chilli powder
Nutritional facts (per portion):1824 kJ / 435 kcal
5.9 gFat
10.4 gProtein
79.5 gCarbohydrates

Preparation

Step 1

150 g sushi rice – 210 ml water – 3 tbsp Kikkoman Seasoning for Sushi Rice (125ml)2  aubergines

Wash the rice 3-4 times and drain in a colander, then place it with the water in a saucepan and soak for 20 minutes before cooking. Cook the rice and when it’s still hot mix it with the Kikkoman Seasoning for Sushi Rice to make sushi rice.

Remove the stem of the aubergines and peel them.

Wrap the whole aubergines in cling film and heat in a microwave at 800 W for 2 minutes.

Step 2

1 tbsp sunflower oil

Open the aubergines like a double door and score lines on the inside with a fork. Pour the sunflower oil into a pan and fry the aubergines on both sides until they are browned.

Step 3

2 tbsp Kikkoman Naturally Brewed Soy Sauce2 tbsp Kikkoman Mirin-Style Sweet Cooking Seasoning2 tbsp sugar – 2 tbsp sake (or sweet white wine) – 1 tbsp water (for the sauce)

Put the Kikkoman Soy Sauce, Kikkoman Mirin-Style Sweet Seasoning, sugar, sake (or sweet white wine) and water into a saucepan and simmer the aubergines for about 5 minutes. Remove the aubergines and leave to cool. Once they have cooled, remove any excess water with kitchen paper.

Step 4

10 g finely chopped spring onions – Some shichimi chilli pepper or chilli powder

Cut the aubergines diagonally into pieces and shape small nigiri (balls of sushi rice) with the rice and aubergines, adjusting the size to your preference.

Cook the remaining sauce in the pan to reduce and thicken it and pour the sauce over the nigiri.

Chop the spring onions into small pieces and sprinkle on top. Finish with a pinch of shichimi chilli pepper or chilli powder.

Recipe-ID: 1412

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150 g sushi rice – 210 ml water – 3 tbsp Kikkoman Seasoning for Sushi Rice (125ml)2 aubergines

Wash the rice 3-4 times and drain in a colander, then place it with the water in a saucepan and soak for 20 minutes before cooking. Cook the rice and when it’s still hot mix it with the Kikkoman Seasoning for Sushi Rice to make sushi rice.

Remove the stem of the aubergines and peel them.

Wrap the whole aubergines in cling film and heat in a microwave at 800 W for 2 minutes.

1 tbsp sunflower oil

Open the aubergines like a double door and score lines on the inside with a fork. Pour the sunflower oil into a pan and fry the aubergines on both sides until they are browned.

2 tbsp Kikkoman Naturally Brewed Soy Sauce2 tbsp Kikkoman Mirin-Style Sweet Cooking Seasoning2 tbsp sugar – 2 tbsp sake (or sweet white wine) – 1 tbsp water (for the sauce)

Put the Kikkoman Soy Sauce, Kikkoman Mirin-Style Sweet Seasoning, sugar, sake (or sweet white wine) and water into a saucepan and simmer the aubergines for about 5 minutes. Remove the aubergines and leave to cool. Once they have cooled, remove any excess water with kitchen paper.

10 g finely chopped spring onions – Some shichimi chilli pepper or chilli powder

Cut the aubergines diagonally into pieces and shape small nigiri (balls of sushi rice) with the rice and aubergines, adjusting the size to your preference.

Cook the remaining sauce in the pan to reduce and thicken it and pour the sauce over the nigiri.

Chop the spring onions into small pieces and sprinkle on top. Finish with a pinch of shichimi chilli pepper or chilli powder.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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