Miso Aubergine Sticky Rice Bowl
A vibrant and flavorful bowl combining roasted aubergine, seasoned rice, and fresh toppings for a satisfying meal.
Ingredients
Vegetables and grains
- 1 piece aubergine, cut into long, thin wedges
- 150 g sushi rice, cooked and seasoned as per packet instructions
- 80 g cooked edamame or green soybeans
Seasonings and toppings
- 1 tbsp vegetable oil
- salt to taste salt, for seasoning
- 1 tbsp lime juice
- 2 tsp rice vinegar
- 2 tsp soy sauce
- 1 tsp maple syrup
- ½ tsp miso
- ½ tsp garlic paste
- ½ tsp ginger paste
- 2 tsp pumpkin seeds, toasted
- 1-2 tsp crispy chilli oil
- 1 tsp ketcap manis
Fresh toppings
- 2 spring onions spring onions, finely sliced
- 1 small carrot, fine julienne
- Mixed pickles pickled ginger, pickled mooli
Instructions
- Mix dressing ingredients in a bowl and set aside.
- Heat oil in a pan, fry aubergine for 7-10 mins until browned, add dressing and cook covered for 4 mins, then reduce until sticky.
- Divide rice into bowls, add edamame and carrot, then top with cooked aubergine.
- Garnish with spring onions, pickles, pumpkin seeds, chilli oil, and ketcap manis. Serve immediately.
Notes
Adjust seasoning to taste and enjoy immediately for best flavor.