1 cup brown or white sushi rice
dash soy sauce
1/2 avocado, sliced
spring onion, sliced
sushi-grade salmon, raw
cucumber, chopped into thin sticks
1 tablespoon white sesame seeds
2 1/2 tablespoons brown rice miso
1 tablespoon maple syrup
tablespoon canola oil, or similar
4 cups water
pickled ginger, wasabi, soy sauce for dipping
Preheat the oven to grill setting.
Line a tray with baking parchment and brush with canola oil. Slice aubergine into rounds about 1-1.5cm thick. Brush with canola oil. Put under the grill for 5-10 minutes each side.
Meanwhile mix the miso, 2 tbsp of canola oil, maple syrup and sesame seeds. When the aubergine is looking golden brown but soft on the inside, dollop a generous spoonful ontop of each round, and put under the grill again - keeping an eye on it so that it doesn't burn. It should take about 5 mins to start bubbling and caramelising. Leave to cool slightly on the side, then cut into generous strips.
Put the rice and water in a pan and bring to the boil uncovered for 10 minutes. Turn the heat down onto low, but still bubbling slowly, simmer for 15 minutes with the lid on. Then turn the heat off, and leave with the lid on, trying not too peek too many times for 15 minutes.
Once your rice is ready, tip it into a wide-open container or a large baking tray, sprinkle over some soy sauce and give it a mix and turn around with a wooden spoon to aerate the rice until that it cools down to warm/room temperature.
Now you are ready to assemble. Put your sushi mat down, nori on top and spread on a generous amount of rice. In a line about an inch up your nori/rice sheet, start laying down some miso aubergine, avocado, raw salmon(sushi-grade), cucumber and sprinkle over the spring onion and any extra toasted sesame seeds.
Tightly roll up your sushi roll in the mat, and cut into pieces using a damp knife.