Print Options:

Aubergine Teriyaki Sushi

Prep Time1 hrCook Time30 minsTotal Time1 hr 30 mins

 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
1

1. Combine soy sauce, maple syrup, ginger, garlic, sesame oil, and pepper in a bowl.

2

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

3. Rinse the rice.

4

4. Combine rice and water in a stockpot and bring to a boil.

5

5. Cover, reduce heat to low and cook for 20 minutes.

6

6. Grill aubergine slices until fully cooked. About 4-5 minutes per side.

7

7. Slice grilled aubergine into long strips.

8

8. In a bowl, combine rice vinegar, maple syrup, sesame oil, and sesame seeds.

9

9. When rice is fully cooked, fluff and toss in the rice vinegar mixture.

10

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.

Nutrition Facts

Serving Size 20 pieces