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 -
http://www.mynutricounter.com/aubergine-teriyaki-sushi/ —Nikki Brown
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Ingredients
- For the Aubergine
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250 grams
aubergine/eggplant
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4 tablespoons
low-sodium soy sauce
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4 tablespoons
maple syrup
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1 tablespoon
grated ginger
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1 teaspoon
grated garlic
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2 tablespoons
sesame oil
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1/2 teaspoon
ground black pepper
- For the Sushi
-
680 grams
sushi rice
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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
Directions
-
Combine soy sauce, maple syrup, ginger, garlic, sesame oil, and pepper in a bowl.
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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
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Rinse the rice.
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Combine rice and water in a stockpot and bring to a boil.
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Cover, reduce heat to low and cook for 20 minutes.
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Grill aubergine slices until fully cooked. About 4-5 minutes per side.
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Slice grilled aubergine into long strips.
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In a bowl, combine rice vinegar, maple syrup, sesame oil, and sesame seeds.
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When rice is fully cooked, fluff and toss in the rice vinegar mixture.
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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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