Ingredients Jump to Instructions ↓

  1. 1 4in x

  2. 7in piece of nori

  3. 1 cup prepared basic sushi rice

  4. 1 tsp toasted sesame seed s

  5. 2 strips eggplant , about 1/4 in wide

  6. 1 tsp finely chopped scallion s

  7. 1 Tbsp matchstick sized carrot strips

  8. 1 Tbsp thinly sliced romaine lettuce tempura batter, see below flour for dredging oil for frying Vegan Tempura Batter

  9. 1 cup flour

  10. 1 tsp baking powder

  11. 1/2 tsp salt

  12. 1 cup ice water Tomato Tofu Puree

  13. 1/2 pkg firm tofu

  14. 1/4 cup diced tomato

  15. 1/2 tsp yellow miso paste , or more to taste

Instructions Jump to Ingredients ↑

  1. To prepare tomato tofu puree, place all ingredients in blender and blend until smooth. Set aside. 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. 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.


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