It's national sushi day (June 18), and what better way to celebrate the mouth-watering food than with a vegan version? This is my all-time favorite type of vegan sushi, and although it does take a little hunting in the grocery store for the Asian eggplant (one of the weirdest foods I've ever worked with), it's well worth it. I've even been told by my non-vegan friends that it tastes exactly like sushi with fish in it!
This recipe only has 3 ingredients which makes it super simple and quick to whip up when you have a nice cream craving. Make sure you have frozen chopped bananas before starting this recipe.