Glazed aubergine with lime salsa
Grilled teriyaki aubergine in a chirashi sushi bowl with a refreshing lime salsa. This light, vegan bowl is perfect for a quick lunch or as part of a larger sushi and sashimi menu.
Preparation
Step 1
½ lime – 70 g red onion, finely diced – 3 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Yuzu – ½ bunch of coriander, roughly chopped
First, prepare the salsa: peel the lime and dice the flesh. Mix with the onion, coriander and Kikkoman Yuzu Ponzu.
Step 2
300 g aubergine – 2 tbsp sesame seeds
Slice the aubergine lengthwise into slices just under 1 cm thick. Cook for 8–10 minutes on a lightly oiled grill, in a griddle pan or a non-stick frying pan without oil. Ideally place a light weight on top, such as a pan lid. Roast the sesame seeds in a small dry pan until golden, stirring frequently.
Step 3
5 tbsp Kikkoman Teriyaki BBQ Sauce in Korean Style
Cut the aubergine into 3 cm strips and mix in a bowl with the Kikkoman Teriyaki BBQ Sauce Korean Style.
Step 4
250 g cooked sushi rice
Divide the rice between two bowls as you would for a chirashi bowl and arrange the aubergine strips on top. Sprinkle with the sesame seeds and serve with the lime salsa.
Tip
You can find the best and simplest basic recipe for sushi rice here.
Recipe-ID: 1666
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½ lime – 70 g red onion, finely diced – 3 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Yuzu – ½ bunch of coriander, roughly chopped
First, prepare the salsa: peel the lime and dice the flesh. Mix with the onion, coriander and Kikkoman Yuzu Ponzu.
300 g aubergine – 2 tbsp sesame seeds
Slice the aubergine lengthwise into slices just under 1 cm thick. Cook for 8–10 minutes on a lightly oiled grill, in a griddle pan or a non-stick frying pan without oil. Ideally place a light weight on top, such as a pan lid. Roast the sesame seeds in a small dry pan until golden, stirring frequently.
5 tbsp Kikkoman Teriyaki BBQ Sauce in Korean Style
Cut the aubergine into 3 cm strips and mix in a bowl with the Kikkoman Teriyaki BBQ Sauce Korean Style.
250 g cooked sushi rice
Divide the rice between two bowls as you would for a chirashi bowl and arrange the aubergine strips on top. Sprinkle with the sesame seeds and serve with the lime salsa.
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