Edamame and Hoisin Glazed Eggplant Sushi Bowl

Sushi bowls

Want the taste of sushi without taking the time to roll the nori? If anyone is intimidated to make sushi rolls at home, this is a great alternative and you can be creative with whatever ingredients you want to use or use what’s in your favorite sushi rolls. These are simple to make and they are so fresh, bright, and colorful. You get all of the best parts of sushi from the crunch of the veggies, sweet mango, savory eggplant, tangy ginger, and the salty soy sauce. This is a great quick impressive meal and everyone can make their own to their taste.

Edamame and Hoisin Glazed Eggplant Sushi Bowls

2 bowls

1 cup short grain brown rice dry

3 tbsp seasoned rice vinegar

1/2 cup shredded carrots

1/2 cup frozen edamame, shelled

2 Persian cucumbers, sliced thin

1 small eggplant, peeled and cubed

1/4 cup Hoisin sauce

1/4 cup green onion, sliced thin

1/2 cup mango, diced

1/2 avocado, sliced thin

Pickled ginger and sesame seeds to top

4 tbsp low sodium soy sauce

1. Add rice to the rice cooker with 2 cups water and cook, about an hour.

2. When rice is almost done, heat edamame in a skillet with a few tbsps of water until heated through.

3. In a separate skillet, cook cubed eggplant for 7-10 minutes until tender and browned on all sides and then add 1/4 cup Hoisin sauce. Combine and cook 1-2 minutes more.

3. In a bowl, add a cup of rice and the vinegar and stir. Let sit a few minutes.

4. Top with 1/4 cup edamame, mango, carrots, eggplant, cucumbers, green onion, avocado, and ginger. Sprinkle with sesame seeds. Then add soy sauce to combine.

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