Miso Eggplant Sushi Bowls with Mango Chutney + Edamame Hummus

When I created these bowls, I have to admit… this wasn’t my intention for this recipe. BUT it ended up being better this way! I was seeking out to make Onigirazu, otherwise known as a sushi sandwich. Otherwise known as one heck of a culinary challenge way above my skill level at this point. Now, of course, that means that this will burn in the back of my mind until I can create the perfect sushi sandwich, but for now, I am super content and excited to share the recipe for these sushi bowls with you! Sushi bowls are totally underrated. When you don’t feel like (or know how) to roll your own sushi at home, but are still having that sushi craving… head for those bowls and load up your bowl in just 30 minutes!

So let’s take a closer peek. We have

⤐ Rice
⤐ Nori
⤐ Broiled Miso Eggplant
⤐ Edamame Hummus
⤐ Mango Chutney
⤐ Avocado
⤐ Sesame Seeds

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The flavor combination was surprisingly delicious (and I say surprisingly because I wasn’t quite sure how the flavors would all compliment each other). They are easy to make and you can be creative with how you make your bowl. I also rarely eat eggplant. Not sure why, because I like it. This was my first time (knowingly) trying Japanese eggplant. I LOVE the vibrant purple hue of these cuties as opposed to the dark purple traditional eggplant. I also didn’t realize how fast eggplant cooks when you broil them! I think I’ve steered away from making it because it just takes too long to bake. Another BONUS of this recipe! The edamame hummus is a great plant protein addition (and not to mention makes a fantastic snack with crackers if you have leftovers!). You see the trend here… these bowls are awesome. This recipe will fill your homes with the scent of amazing Asian cuisine and fill your bellies with delicious + nutritious food you’ll be craving again and again. Enjoy my dear friends!

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Miso Eggplant Sushi Bowls with Mango Chutney + Edamame Hummus

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

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Ingredients

• miso glazed eggplant, (see below)
• rice
• edamame hummus, (see below)
• mango chutney, (see below)
• sesame seeds
• nori sheets or flakes
• 1-2 avocados
• liquid aminos, (optional for topping)

Miso Glazed Eggplant

• 2 Japanese eggplants
• 1/4 cup miso paste, (I used red)
• 1 tbsp sugar
• 2 tbsp rice vinegar
• 1 tsp sesame oil
• 2 tbsp water

Edamame Hummus

• 8 oz frozen shelled edamame
• 2 tbsp lemon juice
• 1 tsp minced garlic
• 1 tbsp nutritional yeast
• 2 tbsp sesame oil
• 1/2 tsp salt
• 1/4 cup tahini
• 1 tbsp water

Mango Chutney

• 2 cup mango, (I used frozen)
• 1 tsp ginger
• 1 tsp minced garlic
• 1/4 cup rice vinegar
• 1/4 cup maple syrup
• 1/4 tsp cinnamon
• 1/4 tsp turmeric
• 1/2 tsp coriander
• 1/4 tsp chili powder
• 1/8 tsp salt
• 1/2 tsp sriracha hot sauce
• 1/2 tsp mustard powder
• 1 tsp lime juice

Instructions

1. Add all of the mango chutney ingredients to a small/medium saucepan, bring to a boil, then lower the heat to low and simmer. Stir occasionally.
2. While your chutney is simmering, make your edamame hummus. First, microwave your edamame in a bowl according to package directions. Place in your blender/food processor with all other ingredients and blend until smooth. Scoop your hummus into a glass container and place in the fridge while you make the rest.
3. Make your rice according to package directions (I made 6 servings)
4. Turn your broiler on. Cut your eggplant in half length-wise, and then in half if they are super long. Score your eggplant pieces on the flesh side (cut "x"s into the flesh), making pretty deep cuts. We do this so that miso glaze gets all down in there when broiling. Drizzle with sesame oil and sprinkle with salt.
5. Broil your eggplant with flesh side down for about 5 minutes
6. Make your miso glaze by whisking all ingredients together in a small bowl. 
7. Take your eggplant out of the oven, flip them over, brush the miso glaze generously over the flesh of the eggplant and get it all down in those cuts we made. Broil until the glaze starts to caramelize (about 5 more minutes)
8. Cut your avocado in desired slices/pieces
9. Spoon your rice in the bowl, top with eggplant, mango chutney, edamame hummus, avocado and nori and then sprinkle with sesame seeds!
10. **NOTE: I place a whole nori sheet in the bottom of the bowl for photo purposes, but to make for easier for eating, you can break it up into smaller pieces

Notes

** Miso glaze adapted from Food52

** Mango chutney adapted from The Cafe Sucre Farine

Did you make this recipe?

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