Teriyaki Eggplant Sushi

Ingredients

• 1 cup sushi rice
• 2 cups water
• 1/4 cup sushi vinegar
• 1/8 cup vegetable oil
• 1/2 tablespoon sugar
• 1/2 teaspoon salt
• 1 small-medium eggplant
• 3/4 cup Obento Teriyaki marinade
• 1 avocado
• 4 sheets seaweed
• 1 bamboo rolling mat
• Optional - soy sauce & ginger

Method

1. Wash sushi rice with water, then cooking in rice cooker with water or your preferred method on stove.
2. Dice eggplant into 1cm pieces and then place on baking tray. Drizzle lightly with vegetable oil and cook at 180c for 20 minutes.
3. Combine in saucepan sushi vinegar, vegetable oil, sugar and salt and cook on stove until sugar combined (2-3 minutes). Turn off and let it cool down.
4. Once eggplant is finished baking, place into large bowl with teriyaki marinade and let it sit and combine for 10 minutes.
5. Dice up avocado.
6. Once rice is finished cooking, combine vinegar mix and into rice and stir together.
7. Place seaweed sheet onto bamboo mat, cover 1/3 with rice flat. Place eggplant and avocado across in lines. Dab water across the top of the seaweed, roll tightly using mat to create sushi. Repeat until ingredients complete.
8. Cut up sushi into desired bite sizes. Optional serve with soy sauce and ginger.

Product used in recipe

• Obento - Teriyaki Marinade