Aubergine Teriyaki Sushi

Ingredients

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
  

Directions

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.