Thanks for frequenting my site! I’m glad you find them interesting and hopefully useful.

As for the sushi, I used bananas because I was going for an eggy look and mouthfeel; bananas are yellowy and soft and a little sweet, so it kinda reminds of Japanese rolled omelette or Tamago yaki.

The same goes for eggplant’s texture. I love eggplant’s springy texture! They go surprisingly well with bananas. The cucumber is added for an extra crunch.

Rolled tofu sheets (Chinese cuisine) makes great egg omelette substitutes but might not work for raw. This calls for experimentation! lol

I honestly do not like crunchy sushi which most vegan sushi are- crunchy. With carrots. I guess it’s a personal preference thing. I like my sushi, soft with a bit of crunch. Not too much.

A good old friend told me about this blog. Have been visiting this website to update on your new found recipe. It’s interesting. Look forward to more new development. May I know why use bananas on sushi? Hope to hear from you.