Dinner just got a hit of Far East flavour…
Suitable for Vegetarians
Difficulty Easy
Serves 4
Prep time 20 minutes
Cook time 45 minutes
Nutrients per serving:
Ingredients
- 250g sushi rice
- Salt
- 1 tbsp caster sugar
- 3 tbsp rice vinegar
- 2 tbsp mirin
- 2 aubergines, cubed
- 1 tbsp sesame oil *
- 100g white miso *
- 1 tbsp Manuka honey *
- 50ml water
- 3 spring onions, finely sliced
- 125g edamame beans
- 2 avocados, sliced
- 3 radishes, finely sliced
- 4 sheets seaweed
- 1 tbsp black sesame seeds
For the soy dressing
- 1 tbsp sesame oil *
- 2 tsp soy sauce *
- 1 tsp Shaoxing
* Available at Holland & Barrett
Method
Step 1.
In a large pan, cook the sushi rice according to the packet instructions and all the liquid has been absorbed and then transfer into a large bowl. Mix through the salt, caster sugar, rice vinegar and mirin and set aside until required.
Step 2.
Meanwhile, fry the aubergine gently in the sesame oil in a large pan until it starts to soften and go golden. Once it is softening, combine the white miso and honey with 50ml of water and mix well. Pour over the aubergine and bring to a simmer for 5-6 minutes. Mix together the dressing ingredients and set aside.
Step 3.
Once the liquid in the aubergine has cooked out and it is soft, check for seasoning, adding a little splash of soy sauce if necessary and then begin to plate up the bowl.
Firstly, fill half the bowl with rice and fill another quarter with the miso aubergine.
Step 4.
Fill the final quarter with the spring onions, edamame beans, avocado slices and radishes. Finish with a sheet of seaweed folded in the side and black sesame seeds sprinkled over. Serve immediately with the dressing for the rice.
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