Teriyaki Eggplant Sushi Rolls

Image for 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
12 teaspoon ground black pepper
680 grams sushi rice
720 milliliters water
60 milliliters rice vinegar
2 tablespoons maple syrup
12 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

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