Aubergine Teriyaki Sushi
recipe Image
 
Preparation Time : 45-60 mins

Cooking Time : 20-30 mins

Serves : 20
Ingredients:

    For the Aubergine

    250g/9oz aubergine/eggplant
    4 tbsp. low-sodium soy sauce
    4 tbsp. maple syrup
    1 tbsp. grated ginger
    1 tsp. grated garlic
    2 tbsp. sesame oil
    1/2 tsp. ground black pepper

    For the Sushi

    680g/24oz sushi rice
    720ml/12fl oz water
    60ml/2fl oz rice vinegar
    2 tbsp. maple syrup
    1/2 tbsp. sesame oil
    6 sheets Japanese Nori
    1 tbsp. sesame seeds, toasted

Method:
  1. Combine soy sauce, maple syrup, ginger, garlic, sesame oil, and pepper in a bowl.
  2. Cut each aubergine into thirds length-wise. Poke all over on the cut surface with a fork. Allow to marinate for an hour in the soy mixture
  3. Rinse the rice.
  4. Combine rice and water in a stockpot and bring to a boil.
  5. Cover, reduce heat to low and cook for 20 minutes.
  6. Grill aubergine slices until fully cooked. About 4-5 minutes per side.
  7. Slice grilled aubergine into long strips.
  8. In a bowl, combine rice vinegar, maple syrup, sesame oil, and sesame seeds.
  9. When rice is fully cooked, fluff and toss in the rice vinegar mixture.
  10. Assemble the sushi. Lay a sheet of nori on a bamboo mat. Spread cooked sushi rice evenly on top of Nori. Lay strips of cooked eggplant near one edge. Roll and cut into 8 even slices.