Assorted Vegetable Nigiri Platter (Eggplant, King Oyster Mushroom, Cucumber & Sweet Potato)
Judah Newman·1 hr 10 min·Makes about 18–22 nigiri (serves 2–3)A sushi-night veggie nigiri platter with four distinct textures: smoky-seared eggplant, chewy umami king oyster mushrooms, crisp salt-kissed cucumber, and tender roasted sweet potato. Everything gets a simple soy-vinegar brush for sushi-bar savoriness—no added sugar needed. It’s a fun, hands-on build: cook the vegetables while the rice steams, then slice, brush, and press over warm rice for clean, elegant bites.
- Japanese-inspired
- Sushi night
- Vegetarian
- No added sugar
Ingredients
- Sushi Rice
- •300 g Japanese short-grain rice
- •360 g water
- •15 g rice vinegar
- •4 g fine salt
- •1 small piece kombu (optional)
- Soy Brush (No-Sugar)
- •60 g soy sauce
- •15 g rice vinegar
- •5 g toasted sesame oil (optional)
- •1 small piece kombu or 1/2 tsp kombu dashi powder (optional)
- Vegetables
- •200 g king oyster mushrooms (about 2 large), stems split lengthwise if thick
- •250 g eggplant (1 small), cut into 10–12 mm planks
- •150 g cucumber (1 small), cut into 10–12 mm planks, seeds trimmed if very watery
- •300 g sweet potato, peeled, cut into 10–12 mm planks
- •20 g neutral oil (for searing/roasting)
- •Fine salt
- To Serve (Optional)
- •Wasabi
- •Nori strips or sheets, cut into bands
- •Toasted sesame seeds (optional)
Instructions
Cook and Season the Rice
Rinse the rice in several changes of cold water until the water runs almost clear, then drain well for 5 minutes.
Cook the rice with the water (and kombu, if using) in a pot or rice cooker. When done, the grains should be tender with a slight spring and no hard core.
While the rice cooks, mix rice vinegar and salt until dissolved. Transfer hot rice to a wide bowl, drizzle seasoning evenly, and fold with a slicing motion. Fan 1–2 minutes so the rice looks glossy, not wet. Cover with a towel to keep warm.
Make the Soy Brush
Stir soy sauce + rice vinegar (+ toasted sesame oil if using). If adding kombu, let it sit in the liquid while you prep/cook the vegetables.
Cook the Vegetables (aim for “sliceable” and not wet)
Sweet potato: Heat oven to 220°C. Toss planks with about 10 g neutral oil and a pinch of salt. Roast 12–18 minutes, flipping once, until browned at the edges and a knife slides in with a little resistance (not mushy). Cool on a rack.
Eggplant: Lightly salt the planks and let sit 10 minutes to draw out moisture; pat very dry. Sear in a hot skillet with a thin film of oil, 2–3 minutes per side, until deeply browned and the centers feel creamy when pressed. (If it’s charring before softening, lower heat and cover 1–2 minutes.)
King oyster mushrooms: Score the cut sides lightly (crosshatch) for better browning. Sear in the same hot skillet with a little oil, pressing gently, until golden and slightly crisped on the edges, 2–3 minutes per side. They should feel springy and meaty.
Cucumber: Lightly salt the planks 5 minutes, then pat dry well. Trim to nigiri-sized rectangles.
Slice, Brush, and Assemble Nigiri
Trim all vegetables into neat 6–7 cm lengths (about rice-ball length) and ~1 cm thickness. Pat anything that looks wet.
Dip a brush (or your fingertips) in the soy brush and lightly coat one side of each vegetable. You want sheen, not pooling.
With damp hands, form rice into small logs, about 20–25 g each (roughly 2 tablespoons). Press firmly enough to hold shape, but keep some air—rice should feel springy, not packed.
Press a brushed vegetable slice onto each rice log. For slippery pieces (cucumber), add a tiny dab of rice to “glue,” or wrap with a nori band.
Serve immediately. The best cue: the rice is warm, the toppings are dry-sheened, and the bite holds together without squishing.
Tip: If the toppings taste a touch flat, add 1–2 more quick swipes of soy brush right before serving rather than soaking them earlier.
Notes
No added sugar: This uses a salt + vinegar rice seasoning instead of classic sugar-sweetened sushi-zu. If your rice vinegar is very sharp, you can increase it slightly (up to 20 g) but keep the salt the same. Make-ahead: Cook rice just before eating; it’s best warm. You can roast the sweet potato and sear eggplant/mushrooms up to 4 hours ahead—cool uncovered, then bring to room temp and pat dry before assembling. Texture tuning: For firmer, chewier toppings, slice slightly thicker (12–14 mm) and sear harder; for softer, slice thinner and cook a touch longer on lower heat. Serving: A little wasabi under mushroom or eggplant is great; cucumber likes a nori band for grip.