Miso Eggplant Avocado Sushi Burrito

Why I love it

Miso and eggplant go together perfectly. I always have to have a marinated or cooked addition to my sushi rolls to keep them interesting. The crunchy cucumber and bell pepper round out the flavors to make the perfect meal. Miso happy when I can use my umami flavor bomb while making sushi!

Ingredients

Rice:

•1/2 cup dry sushi rice 

•2/3 tbsp rice vinegar

•1/3 tsp salt 

•1 tsp granulated sugar 

The Burrito:

•2 nori sheets (I used Ocean’s Halo)

•4 thinly sliced cucumber planks

•1/2 an avocado thinly sliced 

•1/2 an orange bell pepper thinly sliced 

•1/2 cup eggplant sliced into planks. Marinate with 1 tsp miso paste mixed with water. Air fry on 400 F for 10 minutes (flip halfway). 

Optional toppings:

•Sesame seeds

Substitutions

You can substitute seaweed salt for regular salt, or sub in your fave vegetables here.

Recipe

1. Cook the rice according to package instructions.

2. When the rice is done cooking, take it out of the pot and put it in a large bowl. Then, boil the rice vinegar, salt and sugar in a small pot on the stove until the salt and sugar have dissolved.

3. Stir in the rice vinegar, salt, and sugar with the rice. 

4. Once the rice has cooled, take your 2 nori sheets and place them shiny side down on a bamboo mat. I always wrap my bamboo mat in plastic wrap so that rice doesn’t get stuck in it. Take some water and use it to stick the nori sheets together so that about 1 cm is overlapping. 

5. Wet your hands and begin to place the rice on the first nori sheet so that it’s covering every part of it. Make sure you press it down. It’s optional to add sesame seeds at this step.

6. Take your cucumber, avocado, bell pepper and eggplant and lay them out in the middle of the rice. 

7. Begin to roll the burrito with the bamboo mat and once you reach the second nori sheet, take water and wet each section as you’re rolling it so that the burrito gets completely sealed. Cut in half. I served with wasabi and soy sauce. Enjoy!