Aubergine Teriyaki Sushi Recipe

Name: Aubergine Teriyaki Sushi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

806

kcal

Calories

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the Aubergine, 250 grams aubergine/eggplant, 4 tablespoons low-sodium soy sauce, 4 tablespoons maple syrup, and more.

Yes, Aubergine Teriyaki Sushi falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Aubergine Teriyaki Sushi

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