| Serves: 4 people | Recipe course: Main meal | Total time (min.): 60 |
For the aubergine:
2 large aubergines
2 tbsp white miso paste
2 tbsp sake
1 tbsp caster sugar
2 tsp toasted sesame oil
1 thumb sized piece of ginger, peeled & roughly sliced
For the rice:
300g sushi rice
3 tbsp rice vinegar
1 tsp salt
1 tbsp caster sugar
For the furikake sprinkle:
3 tbsp toasted white sesame seeds
2 tbsp toasted black sesame seeds
2 sheets of sushi nori, roughly crumbled
½ tsp salt
½ tsp caster sugar
1 tsp red pepper flakes, such as gochugaru, aleppo (optional)
For the sesame spinach:
400g baby spinach, wilted and drained
4 tbsp vegan mayonnaise
4 tbsp toasted white sesame seeds
1 tbsp rice vinegar
2 tsp sesame oil
2 tsp caster sugar
2 tsp soy sauce
To serve:
2 carrots, peeled and ribboned with a vegetable peeler
1 bunch fresh coriander leaves
Handful pickled ginger
6 spring onions, sliced
1 - Preheat your oven to 190°C.
2 - Begin by preparing the miso roasted aubergine. Cut each aubergine in half and carefully score into the cut faces of each half. Place the aubergine halves onto a lined baking sheet. To make the miso dressing, attach the blending wand to the Triblade System. add the remaining aubergine ingredients into the beaker and blend together. With a pastry brush, paint the aubergine halves with the mixture. Roast the aubergine for 45 minutes, basting with the miso mixture every 15 minutes. Once the aubergines are browned and tender, remove from the oven & set aside to cool.
3 - Whilst the aubergines are roasting, prepare the sushi rice. Place the rice into a medium sized pan, then wash and drain the rice five or six times, until the water is clear. Cover the rice with water and leave to soak for 30 minutes. Drain the rice and add 390ml cold water. Place the pan over a high heat, until the water comes to a boil. As soon as the water begins to boil, turn the heat down as low as possible and cover with a tight-fitting lid. Cook for 15 minutes, then remove from the heat and rest for 15 minutes, with the lid on. Take care not to stir the rice at any point during cooking.
4 - As the rice is cooking, prepare the rice seasoning. Fit the balloon whisk attachment to your Triblade System. Add the vinegar, salt and sugar into the beaker and whisk together on the lowest speed to dissolve the salt and sugar. Scoop the rice into a large bowl and stir in the seasoning through the rice, then spread the seasoned rice out on a tray to cool as quickly as possible, before refrigerating.
5 - Prepare the furikake sprinkle. Add all the furikake ingredients to the bowl of the mini chopper attachment, and pulse together until the nori is completely chopped into tiny flakes. 6 - Tip into a lidded jar and set aside.
7 - To make the sesame spinach, add all the ingredients except the wilted spinach into the bowl of the mini chopper attachment (there is no need to clean the bowl). Pulse the dressing together, then add the spinach and pulse again to roughly chop and combine.
8 - Divide the rice between four bowls and sprinkle with furikake (you will not need to use it all). Slice each aubergine half and arrange the slices on top of the sushi rice. Spoon a quarter of the spinach onto the rice, carrot ribbons and pickled ginger. Lastly, garnish with coriander leaves and spring onions.