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Miso Eggplant Hand Rolls

The perfect lunch or dinner when your craving something fresh, crunchy and filling!


½ cup sushi rice
1 tablespoon rice vinegar
1 eggplant
2 heaped tablespoons white miso paste
1 tablespoon white wine vinegar
1 tablespoon maple syrup
¼ tsp ground ginger
1 cucumber, julienned
1 carrot, julienned
Avocado, thinly sliced
1 pack Gimme Snacks Seaweed



  1. ​​Cook your rice according to package instructions. Once done, place in a large bowl in the fridge to cool down.
  2. Preheat the oven to 180 °C.
  3. Make the miso eggplant by combining miso paste, maple syrup, rice vinegar and ginger in a small bowl with 1 tablespoon water. Slice the eggplant into 1cm wide strips. Place eggplant on a baking sheet and toss with the miso sauce to coat. Bake for 25 minutes or until cooked through.
  4. Once rice is cooled down, mix in the rice vinegar and white wine vinegar and set aside.
  5. Assemble the sushi. Spread 1-2 teaspoons of the cooked rice over the seaweed sheet. Top with some mashed avocado, cucumber, carrot and miso eggplant. Sprinkle with toasted sesame seeds. Repeat with remaining seaweed sheets.











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