Ingredients
- Eggplant
- Sushi rice
- Assorted veg
- Sesame seeds
- Spring onion
- Miso
- Sake
- Sesame oil
- Mirin
- Sushi seasoning
- Caster sugar
Method
- Preheat oven to 200. Cut eggplants in half and crosshatch the flesh. Steam for 10 minutes or until medium soft.
- Cut other veg and wash sushi rice at least three times.
- Mix miso, mirin, sake, caster sugar and a few drops of sesame oil in a small bowl, then cover eggplant flesh with mixture and place skin down on baking tray.
- Turn on rice cooker and cook sushi rice as per instructions.
- Char veggies in a pan on the stove.
- When the rice is ready add the directed amount of sushi seasoning. Koi
- Serve rice, veggies and eggplant with sesame seeds and spring onions. Enjoy!
Product used in recipe
- Obento - Cooking Sake
- Obento - Sushi Seasoning
