Sushi Bowl with Miso Glazed Eggplant
Since all the elements in this Asian grain bowl can be prepped in advance, you won’t be stressed at crunch time.
1 small eggplant
1 tablespoon grapeseed or other high heat oil
miso glaze (⅓ cup):
2 tablespoons red miso
2 tablespoons rice vinegar
2 teaspoons Sriracha-style hot sauce
1 teaspoon toasted sesame oil
1 teaspoon maple syrup or honey
1 cup cooked sushi or brown rice
1 cup sliced spinach
1 cup carrot ribbons
½ cup cucumber matchsticks
½ cup shelled edamame
1 sheet of toasted nori, sliced into bite-sized pieces
½ avocado, sliced
1. Slice eggplant in half lengthwise and using a knife, score the inside in small squares. Warm a skillet over high heat, add the tablespoon of oil. Put the eggplant facing down and kinda scoot it around so that the oil doesn’t stick to the pan.
2. Cook until flesh is browning in some places, 2-3 minutes. Turn the eggplant over and cover with a lid. Cook until eggplant is cooked through, another 3-4 minutes. If the pan starts looking a little dry, add 2 tablespoons of water and cover again.
3. While the eggplant is cooking, start on the glaze. In a small glass or bowl, mix together the miso, vinegar, hot sauce, sesame oil, and sweetener until everything looks smooth.
4. Place the cooked eggplant on a baking sheet and brush the miso glaze on top of the flesh of the eggplant until the entire surface is coated and it starts getting into your score marks.
5. Stick that all under the broiler in your oven for 3-4 minutes or until the miso glaze is bubbling. Now take them out and start to build your bowl.
6. Add the rice, carrots, cucumber, shelled edamame, and nori to the bottom of the bowl in sections. Top with the avocado, half a miso-glazed eggplant, and pickled ginger. Sprinkle sesame seeds on top and serve warm or at room temperature.
Originally featured in Love Means Never Having to Share Your (Homemade) Spring Rolls