Eggplant Sushi
Ingredients
- 3 inches Japanese Eggplants, sliced lengthwise into ¼ strips
- 1 handful of Beech Mushrooms
- 2 cups Long Grain Rice
- 4 large pieces of Toasted Nori Seaweed
- cup Rice Vinegar
- 1 teaspoon Mild Miso
- 3 tablespoons Ponzu Sauce
- 2 tablespoons Mirin
- 3 tablespoons Agave Nectar
- Toasted Sesame Seed, to dress
- Peanut Sauce or Mayonnaise, to garnish
Instructions
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