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This is a korean sushi I came to love while living in Korea that I veganized.

Rate this recipe 3.1/5 (8 Votes)


  • 3 cups cooked rice
  • 1/2 cup rice vinegar
  • 1/4 cup sugar
  • 1/4 cup sesame oil
  • 1 pkg fried tofu, julianne
  • 1 pkg burdock root, julianne (optional)
  • 1 bag spinach, flash fried in garlic oil
  • 2 carrots, julianne
  • 1 pkg yellow pickled radish, julianne (dikon radish)
  • 1 red pepper, julianne
  • 1 pkg Nori seaweed in sheets


Level of difficulty Average
Preparation time 30mins
Cost Average budget


Step 1

Combine rice, sugar, vinegar, and sesame oil.

Step 2

Spread rice mixture over seaweed in a thin layer.

Step 3

Layer vegetables and tofu on the corner you are going to start rolling.

Step 4

Roll tightly. Seal the end with sesame oil.

Step 5

Cut into 1/2 inch sections.


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  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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