Warm bbq aubergine sushi
How to make sushi
Mushroom hosomaki
Avocado futomaki
Pinwheel sushi
Uramaki sushi
Roll your own - Temaki
Sesame aubergine nigiri
Square sushi
Warm bbq aubergine sushi
Asparagus sushi
chirashi sushi
Introduction :: Soups and dashi :: Egg dishes :: Sushi :: Fast food :: Noodles and rice :: Side dishes :: Desserts
8, vegan
This sushi I guess is a kind of nigiri sushi. It is one of my own inventions and tastes great served hot or cold. If you wanted to you could place a small slice of cheese on top of the sushi and grill them!

1 aubergine
1 tbsp sesame seeds

bbq sauce
1 aubergine cut into 12 slices
30ml (2tbsp) tomato ketchup
20ml (1tbsp) vegetarian worcester sauce or Hendersons or HP brown sauce
30ml (2tbsp) mirin
20ml (2tbsp) sake
20ml (2tbsp) sesame oil
1 thumb of fresh ginger, grated
20ml (2tbsp) soy sauce
2 teaspoons white sugar

1 batch sushi rice
Cut the aubergine in half lenghtways. Place the two halves face down trim a little off both sides lengthway cutting in at a slight angle. Cut into thick slices across the aubergine again at a slight angle.
To make the bbq sauce mix all of the ingredients from the tomato sauce down to sugar in a bowl. Grate the ginger on the finest grater you have.

If you find this sauce too sweet use a savoury tomato sauce. If you can't find a vegetarian worcester sauce use another type of brown sauce - use your favourite.
Place the slices of aubergine onto a baking sheet or tray and spoon some bbq sauce over each one. Cook for about 15 minutes in a medium (preheated) oven. Turn them over, apply a little sauce to the other side and return to the oven for another 10 minutes.
To spread the preparation time these aubergines can be cooked 1 or 2 days in advance.
Cook a batch of sushi rice and when cooled form it into ovals. Top with the slices of aubergine and, if serving cold, serve with a little more bbq sauce on top with a sprinkle of toasted sesame seeds.

If you want to serve them hot place the ovals of rice onto a baking sheet, top them with the aubergine and more bbq sauce, and just warm them lightly in the oven for a couple of minutes.
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Mirin is a sweetened sake with a similar taste to a sweet sherry. It is used a lot in Japanese cooking and used in many recipes in this book so it is worth seeking out a bottle. Lots of supermarkets now stock mirin and you will more than likely find it in your local Asian grocer. It can be quite expensive but no more than a good sherry.
Sesame oil isn't generally used for cooking but added as a finish to sauces. The oil should be dark brown and have a strong toasted sesame seed flavour. Use any Asian style brand. You will find it in most supermarkets.
Sake is a Japanese rice wine. The quality can vary enormously but for cooking purposes I would buy quite a cheap one to start with. If you like to drink it buy a big bottle.