Vegan Eggplant Gunkan Sushi with Shio Koji
Silky steamed eggplant meets fermented koji in this vegan gunkan sushi recipe. A gentle, umami-rich Japanese dish that's easier than traditional sushi. Adaptable as shojin cuisine.
Equipment
- steamer (bamboo or metal basket)
- Sharp knife
- Kitchen scissors
- Small bowl of water
- Mixing bowl
Ingredients
- 2-3 Japanese eggplants to yield 200g / 7 oz steamed flesh
- 1~2 teaspoon shio koji
- ½ teaspoon toasted sesame oil
- chopped scallions to taste, optional for shojin style
- ¾ cups cooked short-grain rice 160g
- 2 nori sheets cut into 1-inch strips
Instructions
Eggplant:
- Steam whole eggplants 10-15 minutes until completely soft2-3 Japanese eggplants
- Cool 5 minutes, peel off skin
- Measure 200g (7 oz) of the flesh and chop finely into rough paste
- Mix with shio koji, sesame oil, scallions1~2 teaspoon shio koji, ½ teaspoon toasted sesame oil, chopped scallions
Sushi:
- Wet hands, shape 20g rice portions into ovals¾ cups cooked short-grain rice
- Wrap each with nori strip (shiny side out, extending above rice)2 nori sheets
- Fill nori cups generously with eggplant mixture
- Serve immediately
Notes
- For shojin (Buddhist vegetarian): omit scallions, add shiso/ginger/sesame instead
- Substitute koji with: white miso (1 teaspoon + ½ teaspoon water) OR soy sauce (1 teaspoon + pinch sugar)
- Roasted eggplant variation: 450°F for 15 min, flip, 10 min more
- Best eaten within 1 hour—nori softens quickly
- Components keep separately (eggplant mixture 24 hours refrigerated)