Aubergine Teriyaki Sushi
By: Nikki Brown
Published: Saturday, September 23, 2017 - 3:49am

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

Preparation

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.

About

Roll up! Roll up! For these sensational tasting sushi pieces which have been delicately created to give a subtly sweet and satisfying flavour that would be a great lunch option for work.