Recipe
Teriyaki Eggplant Sushi Rolls
Serves: 20 servings
Ingredients:
14
Delight your taste buds with these exquisite Teriyaki Eggplant Sushi Rolls that harmoniously blend Asian flavors with a hint of sweetness.
Ingredients
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 |
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 toasted sesame seeds |
Instructions
| 1. | In a bowl, combine low-sodium soy sauce, maple syrup, grated ginger, grated garlic, sesame oil, and ground black pepper. |
|---|---|
| 2. | Cut each eggplant 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 sushi rice. |
| 4. | Combine sushi rice and water in a stockpot and bring to a boil. |
| 5. | Cover, reduce heat to low and cook for 20 minutes until the rice is tender. |
| 6. | Grill the marinated eggplant slices until fully cooked, approximately 4-5 minutes per side. |
| 7. | Slice the grilled eggplant into long strips. |
| 8. | In a bowl, combine rice vinegar, maple syrup, sesame oil, and toasted sesame seeds. |
| 9. | Once the rice is fully cooked, fluff it and toss it in the rice vinegar mixture. |
| 10. | Assemble the sushi rolls by laying a sheet of nori on a bamboo mat. Spread the cooked sushi rice evenly on top of the nori. Lay strips of cooked eggplant near one edge. Roll tightly and cut into 8 even slices. |
Published on Jul 18, 2024 by Luminița
