Rice Dishes

Eggplant & Cucumber Wrapped Sushi Rolls

Name: Eggplant & Cucumber Wrapped Sushi Rolls
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 Eggplant; 1 Cucumber; 400 g Cooked rice; 0.4 tsp Salt; 2 tbsp Kelp powder; 2 tsp Green plum vinegar; 2 tbsp Sesame oil; 2 tbsp Sesame seeds

채소롤초밥

Bite-sized balls of rice seasoned with kelp powder, plum vinegar, sesame oil and sesame seeds, wrapped in thin slices of salted cucumber and pan-grilled eggplant. Kelp powder replaces salt to cut sodium and add umami.

20mPrep

10mCook

2Servings

EasyLevel

🧺 Korean ingredients in this recipe

Dried Kelp (Dasima)Kelp for clean, savory broth 🛒 Shop on Amazon
Maesil-cheong (Green Plum Syrup)Sweet-tart plum syrup used like sugar 🛒 Shop on Amazon
Korean VinegarsBrown rice, persimmon and fruit vinegars for dressings and pickles 🛒 Shop on Amazon
Sesame Oil & Sesame SeedsThe nutty finishing touch of Korean food 🛒 Shop on Amazon

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📘 Cooking basics for this recipe

How to Cook Korean Rice (Bap)Short-grain rice in a pot, a rice cooker or a pressure cooker, plus multigrain rice and nurungji

📝 Step-by-Step Instructions

Slice the eggplant and cucumber thinly lengthwise.

Eggplant & Cucumber Wrapped Sushi Rolls — step 1

Salt the cucumber slices with 0.2 tsp of salt for 10 minutes and squeeze dry.

Eggplant & Cucumber Wrapped Sushi Rolls — step 2

Pan-grill the eggplant slices in a dry pan over low heat until golden on both sides.

Eggplant & Cucumber Wrapped Sushi Rolls — step 3

Mix the rice with the remaining salt, kelp powder, plum vinegar, sesame oil and sesame seeds.

Eggplant & Cucumber Wrapped Sushi Rolls — step 4

Shape the rice into bite-sized balls and place on the cucumber and eggplant slices.

Eggplant & Cucumber Wrapped Sushi Rolls — step 5

Roll up and plate.

Eggplant & Cucumber Wrapped Sushi Rolls — step 6

📊 Nutrition Facts (per serving)

384.1Calories (kcal)

77.2 gCarbs

7.5 gProtein

5.1 gFat

267.4 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

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Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.