Step 1

Preheat the oven to 170°C.

Step 2

Slice the aubergines into batons and whack them in a colander.Salt and leave for 5 mins to extract the water. After 5 mins, patdry and get them onto a baking tray. Drizzle with 1 tablespoon ofthe vegetable oil and place in the oven for 30 mins.

Step 3

While your aubergine is roasting, prep your veg. Thinly slice thespring onions, red cabbage, garlic, ginger and red chillies.

Step 4

Grab two bowls. Add the spring onions to one and the redcabbage to the other. Cover the spring onions with the juice ofthe lime, 1 tbsp of the rice vinegar and a sprinkling of salt.Over the red cabbage pour another tablespoon of rice vinegar,1⁄2 tbsp of the sesame oil and a sprinkle of salt and mix itthrough. Cover and place both in the fridge.

Step 5

Rinse the sushi rice, then add to a saucepan with just enoughwater to cover. Leave for 30 mins to soak.

Step 6

Heat the remaining 1⁄2 tbsp of oil in a wok or large fryingpan and add the garlic, ginger and red chillies and fry over a lowheat. Once softened, add the hoisin sauce, soy sauce, the remaining1⁄2 tbsp of sesame oil and 1 tbsp of rice vinegar, the chilli oil, sesame seeds, agave and veggie stock cube. Giveeverything a good mix together, then add the aubergine straightfrom the oven.

Step 7

Add enough water to just cover the aubergine and leave tosimmer until it has reduced into a lovely thick sauce. Stir often.

Step 8

Drain the rice and add it to a saucepan with 480ml waterand the shichimi. Bring to the boil, then turn to a simmer, coverwith the lid and simmer until cooked, about 15 mins.

Step 9

Time to plate up. First, make a bed of your sushi rice. Add agenerous dollop of aubergine sauce, a helping of marinated redcabbage and some sliced avocado. Garnish with the spring onions,the crispy chilli bits from the chilli oil and some more sesame seedsand tuck in.