Step 1

Cook your sushi rice according to the instructions on the package.

Step 2

Preheat oven to 350F and line a baking sheet with parchment paper or a silicone baking mat.

Step 3

Slice the eggplant lengthwise, into ¼inch thick long slices.

Step 4

Sprinkle salt over both sides and let them sit for about 20 mins.

Step 5

Rinse each eggplant and pat dry completely with a clean kitchen towel or paper towel.

Step 6

In a small pot, whisk together soy sauce, sake, mirin, mushroom seasoning and sugar. Bring to a boil and then reduce heat to a low simmer. Simmer until the sauce begins to thicken, and remove from heat.

Step 7

Brush each eggplant slice with the sauce and bake for about 10–12 minutes on each side.

Step 8

During the last 5 minutes of baking, warm up the remaining sauce.

Step 9

Scoop out about 2 tbsp of rice into your hand and form it into an oval shape.

Step 10

Cut the eggplant into 4-5-inch pieces, and brush each piece with a small amount of sauce.

Step 11

Add 1 eggplant piece on top of each rice ball, brush with sauce, and wrap with strips of seaweed.

Step 12

Garnish with roasted sesame seeds and green onion if desired and serve with wasabi & soy sauce/extra eel sauce on the side.