Nasu Teriyaki (Teriyaki Aubergine Rice Bowls)
Silky seared aubergine glazed in sticky teriyaki and piled over sesame rice, a plant based bowl with real depth.
Made with Teriyaki sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £2.46 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse the rice, then simmer in the water with a lid for 12 minutes. Rest off the heat for 10 minutes. Stir in the sesame oil.
22 min - 2
Heat 2 tbsp of the vegetable oil in a large non stick frying pan over a medium high heat. Fry half the aubergine for 6 minutes, turning, until golden and soft. Remove and repeat with the rest.
6 min - 3
Return all the aubergine to the pan. Pour in your ready made teriyaki sauce (see the base recipe).
- 4
Cook for 2 to 3 minutes, turning, until the sauce is thick and the aubergine is sticky.
2 min 30 s - 5
Spoon the rice into 4 bowls and top with the aubergine and cucumber.
- 6
Scatter over the sesame seeds and spring onions.
Tips
- Aubergine soaks up oil like a sponge. Use a non stick pan and be patient, as it releases its own moisture as it softens.
- Score the cut sides in a criss cross pattern so the glaze gets in.
- Add a spoonful of the chilli oil base if you like heat.
Storing and freezing
Keeps 2 days in the fridge, cooled within 1 hour. Reheat until steaming hot throughout. Reheat the rice only once.
Questions
Is this vegan?
Yes. The dish and the teriyaki sauce from the base recipe contain no animal products. Check your mirin and tamari labels.
Why is my aubergine bitter or oily?
Modern aubergines are rarely bitter. Oily results come from too cool a pan. Heat the oil well and do not crowd the pan.
More made with teriyaki sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
