Eggplant Sushi

• 3 inches japanese eggplants sliced lengthwise into 1/4 strips
• 1 handful mushrooms Beech
• 2 cups long grain rice
• 4 pieces nori seaweed Toasted
• 1 cup rice vinegar
• 1 teaspoon miso Mild
• 3 tablespoons ponzu sauce
• 2 tablespoons mirin
• 3 tablespoons agave nectar
• toasted sesame seed to dress
• peanut sauce or Mayonnaise, to garnish

1. Heat up a frying pan with some canola oil. Saute the Eggplant with half of the sauce until fully cooked. Take eggplant out and set aside in a small bowl
2. Saute the Beech Mushrooms with the same sauce until cooked. Set aside in another bowl
3. Set a Nori Sheet on a flat surface. Take about 1/2 cup of the cooked rice and spread on half of the sushi. Place the eggplant and mushroom on top. Sprinkle with Sesame Seeds and roll the sushi, using small amount of smashed rice to glue it together at the end.
4. Drizzle with Peanut Sauce or Mayo (optional). Cut into desirable pieces, and enjoy with pleasure!

inches japanese eggplants, handful mushrooms, long grain rice, rice vinegar, ponzu sauce, mirin, nectar, sesame seed, peanut sauce

Taken from www.yummly.com/recipe/Eggplant-Sushi-1653697 (may not work)