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Ingredients
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Nasu (Japanese Eggplant) preparation
Method
Prepare the eggplant and season
- 1
Slice and salt
Slice Japanese eggplants into 1/2 inch thick rounds. Lightly sprinkle both sides with salt and let rest for 10 minutes to draw out moisture and bitterness. Pat dry with a clean towel.
- 2
Season the rounds
Brush both sides with a thin layer of vegetable oil. In a small bowl mix soy sauce, mirin, rice vinegar, and sugar until sugar dissolves. Lightly brush or spoon a teaspoon of the glossy mixture over each eggplant slice and set aside to marinate for 5 minutes.
Cook the eggplant
- 3
- 4
Prepare the nigiri base
- 5
Seasoned rice
While eggplant cooks, gently fold rice vinegar into warm sushi rice with a pinch of salt and sugar (to taste) to achieve a slightly glossy, seasoned rice. Let cool to just warm temperature for handling.
- 6
Shape rice into nigiri bases
With wet hands, take about 2–3 tablespoons of rice and shape into small oval bases about 1 inch long. Lightly press to compact without m breaking the grains.
Assemble nigiri
- 7
Top with eggplant
Place a grilled eggplant slice over each rice oval, pressing gently so the eggplant adheres to the rice base. If the eggplant is small, you can fold the slice in half to cover the top like a little bookmark shape.
- 8
Garnish and finish
Sprinkle with sesame seeds and finely sliced scallions. Drizzle a tiny amount of soy sauce or a light ponzu if desired. Serve immediately with pickled ginger and wasabi on the side if using.