We love a simple deconstructed sushi bowl for an easy mid-week meal. The teriyaki sauce is perfectly sweet, salty and sticky, coating every bite of eggplant in deliciousness! Served with a fresh cucumber and capsicum salad, nori, avo and rice.
This Week
2 Dec - 8 Dec
Meal Prep Guide
Pre-chop the vegetables (store together in an airtight container in the fridge).
- Finley slice one orange or red capsicum and dice one mini cucumber.
Make the dressing (store in a glass jar in the fridge).
Ingredients:
- 3 Tbsp rice wine vinegar
- 1 Tbsp sesame oil
- 1 Tbsp olive oil
- 1 Tbsp tamari
- 1 Tbsp fish sauce
- 1 tsp coconut sugar
- 2 Tbsp sesame seeds (toasted)
Method:
- Combine all ingredients in a glass jar and shake well to combine.
Tips
Tips
- Roasting the eggplant without the teriyaki sauce for 20 minutes first, allows the eggplant to cook through without the honey from the marinade burning.
- Make sure you cook the eggplant on a piece of baking paper or a reusable baking sheet as it goes super sticky and is a pain to clean off a baking tray.
Shortcuts
Vegetables
- Add finely sliced red cabbage to the capsicum, cucumber salad for some extra veggies.
Protein
- You can swap out the teriyaki eggplant for our Teriyaki Chicken or Tofu
Other
You can serve this with some wasabi mayo on top for some added creaminess. Simply combine 2 tsp of wasabi powder with ½ tsp of water and mix well to combine. Add this to a few tablespoons of good quality mayonnaise (we like the sabato brand).
Ingredients
Teriyaki eggplant
- 3 eggplants (cut into bite sized cubes)
- 1-2 Tbsp coconut oil (melted)
- 4 Tbsp tamari
- 1 Tbsp fish sauce
- 2 Tbsp honey
- Thumb sized piece of fresh ginger (grated)
- 1 garlic clove (crushed)
- Pinch of chilli flakes or 1/2 fresh (deseeded)
Rice
- 1 ½ cups jasmine rice
Capsicum, cucumber salad
- 1 orange or red capsicum (finely sliced)
- 1 mini cucumber (diced)
- 3 Tbsp rice wine vinegar
- 1 Tbsp sesame oil
- 1 Tbsp olive oil
- 1 Tbsp tamari
- 1 Tbsp fish sauce
- 1 tsp coconut sugar
- 2 Tbsp sesame seeds (toasted)
Garnish
- 1 snack size packet of nori sheets, 5g (roughly chopped)
- 1 avocado (sliced or cubed)
Method
- Preheat the oven to 200 degrees fan bake. Add the eggplant to a lined baking tray and drizzle over the coconut oil. Toss well, to ensure each piece is coated in the oil. Pop in the oven to roast for 20 minutes.
- To make the teriyaki sauce, add the tamari, fish sauce, honey, chilli, ginger and garlic into a medium bowl, mix well and set aside.
- Cook the rice as per packet instructions.
- Add the capsicum and cucumber to a medium bowl. To make the dressing simply combine all ingredients in a glass jar and shake well to combine. Pour the dressing over the capsicum and cucumber and toss well.
- Once the eggplant has been roasting for 20 minutes, pour over the teriyaki sauce, toss well and return to the oven for another 15 minutes until golden brown and caramelised.
- To assemble the sushi bowls add some rice to each bowl, top with the teriyaki eggplant, the capsicum and cucumber salad (making sure each bowl gets some of the dressing too), the nori and avocado.
Variations
Vegetables
- Add finely sliced red cabbage to the capsicum, cucumber salad for some extra veggies.
Protein
- You can swap out the teriyaki eggplant for our Teriyaki Chicken or Tofu
Other
You can serve this with some wasabi mayo on top for some added creaminess. Simply combine 2 tsp of wasabi powder with ½ tsp of water and mix well to combine. Add this to a few tablespoons of good quality mayonnaise (we like the sabato brand).
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