Aubergine Teriyaki Sushi

By Nikki Brown
November 3, 2017
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Author Notes: 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.

The recipe can be found here -
Nikki Brown

Serves: 20

For the Aubergine

  • 250 grams aubergine/eggplant
  • 4 tablespoons low-sodium soy sauce
  • 4 tablespoons maple syrup
  • 1 tablespoon grated ginger
  • 1 teaspoon grated garlic
  • 2 tablespoons sesame oil
  • 1/2 teaspoon ground black pepper

For the Sushi

  • 680 grams sushi rice
  • 720 milliliters water
  • 60 milliliters rice vinegar
  • 2 tablespoons maple syrup
  • 1/2 tablespoon sesame oil
  • 6 pieces Japanese Nori
  • 1 tablespoon 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.

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