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vegan sushi pieces wrapped in nori
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5 from 1 vote

Vegan “Eel” Sushi with Homemade Unagi Sauce

5 ingredient vegan sushi, a great alternative to conventional eel sushi with all of the flavour you love! Made with eggplant, sushi rice, and an addicting homemade unagi sauce. This easy recipe is vegan, gluten-free, refined sugar-free, and oil-free.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: main dishes
Keyword: eel sushi, unagi sauce, vegan sushi
Servings: 3 -4 servings
Author: Remy


  • 2-3 Japanese/Chinese eggplants I used 3 pieces roughly 8" in size
  • 1/3 cup gluten free soy sauce or tamari
  • 1/3 cup mirin
  • 2-3 tbsp coconut sugar
  • salt
  • neutral oil
  • optional garnish
  • green onions
  • sesame seeds
  • nori


  • Begin by preparing the eggplant. Remove the skin using a veggie peeler and then slice lengthwise into 1/4" thick planks. If you're enjoying as donburi, you can keep your slices long, otherwise, cut planks into roughly 4-5" long pieces to enjoy as sushi!
  • Generously sprinkle salt over both sides of every eggplant piece and allow to sit for 15-20 minutes.  Rinse off any excess salt and pat dry with a kitchen towel.
  • Cook both sides of your eggplant pieces in a large pan with a touch of neutral oil, just until lightly golden. Then make your sauce by combining tamari, mirin and coconut sugar and adding to the pan.
  • On low heat, braise your eggplant in the sauce until it starts to reduce down and becomes slightly viscous.
  • As an optional step, finish your "eel" by torching with a blowtorch.
  • To serve, top your rice with your eggplant pieces, brush or spoon over leftover glaze from the pan and top with green onions and sesame seeds if desired.


Serving Tips

  • You can enjoy this vegan sushi over rice, donburi style (Japanese rice bowl), or chop it into small pieces to create nigiri (sushi pieces). 
  • If you're not a fan of eggplant, you can also just make the unagi sauce and enjoy it with... well, everything! It's absolutely delicious, trust me.