The perfect lunch or dinner when your craving something fresh, crunchy and filling!
Ingredients:
½ cup sushi rice
1 tablespoon rice vinegar
1 eggplant
2 heaped tablespoons white miso paste
1 tablespoon white wine vinegar
1 tablespoon maple syrup
¼ tsp ground ginger
1 cucumber, julienned
1 carrot, julienned
Avocado, thinly sliced
1 pack Gimme Snacks Seaweed
Method:
- Cook your rice according to package instructions. Once done, place in a large bowl in the fridge to cool down.
- Preheat the oven to 180 °C.
- Make the miso eggplant by combining miso paste, maple syrup, rice vinegar and ginger in a small bowl with 1 tablespoon water. Slice the eggplant into 1cm wide strips. Place eggplant on a baking sheet and toss with the miso sauce to coat. Bake for 25 minutes or until cooked through.
- Once rice is cooled down, mix in the rice vinegar and white wine vinegar and set aside.
- Assemble the sushi. Spread 1-2 teaspoons of the cooked rice over the seaweed sheet. Top with some mashed avocado, cucumber, carrot and miso eggplant. Sprinkle with toasted sesame seeds. Repeat with remaining seaweed sheets.
