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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. 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.

Nutrition Facts

Serving Size 20 pieces