Vegan Sushi Rolls

Prepared with Everything Bagel Seasoned Sushi Rice, an eggplant mock “eel,” cucumber, avocado and nori, these vegan sushi rolls are an easy way to create a sushi restaurant favorite at home. No sushi mat? No problem. See our helpful tip below. 

Servings: 6 (1 roll)



  • 1 Preheat oven to 425°F. Mix soy sauce, agave, vinegar, garlic powder and ginger powder in medium bowl. Reserve 1/4 cup of the mixture to make the sauce; set aside.
  • 2 Arrange eggplant planks in single layer on large foil-lined sheet pan lined sprayed with no stick cooking spray. Brush both sides of eggplant evenly with remaining 1/2 cup of the soy sauce mixture; let stand 10 minutes.
  • 3 Roast eggplant 15 to 20 minutes or until tender. Heat broiler on high. Broil 3 minutes or until eggplant is golden brown. Allow eggplant to cool.
  • 4 Mix corn starch and water in small bowl. Place remaining 1/4 cup soy sauce mixture in small saucepan. Cook and stir on medium heat until simmering. Stir corn starch mixture; add to saucepan, stirring constantly until slightly thickened. Remove from heat. Cool slightly and set sauce aside until ready to serve.
  • 5 To assemble sushi rolls, cover clean sushi mat tightly with plastic wrap and place vertically on clean work surface. Place 1/2 sheet of nori horizontally across mat, rough-side up. Spread about 1/2 cup prepared rice in an even layer over top of nori, pressing gently to adhere rice to seaweed. Sprinkle lightly with Seasoning. Flip, so that nori-side is facing up. Arrange 3 cucumber sticks and 2 slices of avocado horizontally across the nori, placing just below the center.
  • 6 To roll, carefully move assembled ingredients close to the bottom edge of the sushi mat, about 1 inch from the edge. Lift the bottom edge of the mat, rolling rice and nori up and over the filling, making sure to tuck the top edge over the filling to enclose. Continue to lift and roll tightly, peeling the mat away as the sushi ingredients are rolled together. Press gently to seal once the roll is formed. Repeat process to make 6 rolls. Set aside.
  • 7 Place 1 roasted eggplant plank over top of each sushi roll. Wrap and compress with the sushi mat to adhere. Moisten a sharp knife with water. Cut sushi rolls into bite-size pieces (about 5 to 6 per roll). Transfer sushi to serving platter, eggplant side up. Drizzle with prepared sauce. Sprinkle with additional Everything Bagel Seasoning and serve with pickled ginger and wasabi, if desired.

    Test Kitchen Tip: Don’t have a sushi mat? No problem. You can use a sheet of parchment paper, a double layer of plastic wrap, or even a thick dish towel lined with plastic wrap.


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(per Serving)

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