INGREDIENTS
- 2 tablespoons white miso paste
- 1 teaspoon honey
- 1 tablespoon brown sugar
- 1 tablespoon mirin
- 2 teaspoons sesame oil
- 2 teaspoons sesame seeds
- 2 eggplants, halved and scored
- 2 cups of long grain rice
- 1 carrot, julienned
- ¼ cup pickled ginger
- 1 avocado, quartered
- ½ cup edamame beans, steamed and shelled
- ¼ cup nori seaweed, cut in strips
- 2 radishes, thinly sliced
- ¼ cup fried shallots
Dressing:
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon finely grated ginger