Aubergine Teriyaki Sushi
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.
Instructions
- 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.