Aubergine Recipes by MyNutriCounter

Aubergine Teriyaki Sushi

Aubergine Teriyaki Sushi

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.

Aubergine Recipes by MyNutriCounter

Love this recipe? Share it with your friends and family now!

  • Serves

    20 pieces

  • Prep

    1 hr

  • Cook

    30 mins

  • Total Time

    1 hr 30 mins

  • Dietary

    DF, V, VEG


For the Aubergine

  • 250g/9oz aubergine/eggplant
  • 4 tbsp. low-sodium soy sauce
  • 4 tbsp. maple syrup
  • 1 tbsp. grated ginger
  • 1 tsp. grated garlic
  • 2 tbsp. sesame oil
  • 1/2 tsp. ground black pepper

For the Sushi

  • 680g/24oz sushi rice
  • 720ml/12fl oz water
  • 60ml/2fl oz rice vinegar
  • 2 tbsp. maple syrup
  • 1/2 tbsp. sesame oil
  • 6 sheets Japanese Nori
  • 1 tbsp. 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.

Dairy-free, Dinner, Lunch, Mains, Snack, Vegan, Vegetarian