Sushi-style rice, eggs and teriyaki eggplants terrine

Sushi-style rice, eggs and teriyaki eggplants terrine

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1
Author Connie Veneracion


  • 1 cup newly cooked rice (see notes after the recipe)
  • 1 teaspoon rice vinegar
  • a few drops of sesame seed oil
  • a pinch of sugar
  • a generous pinch of salt
  • 2 tablespoons butter
  • 1 egg lightly beaten
  • salt to taste
  • pepper to taste
  • 1 to 2 tablespoons olive oil
  • 1 small eggplant thinly sliced
  • 1 to 2 tablespoons light soy sauce and an equal amount of mirin
  • 1 teaspoon black sesame seeds toasted
  • scallions snipped


  • While the rice is hot, fluff with a fork. Stir in the rice vinegar, sesame seed oil, sugar and salt then lay out on a small tray or plate. Leave to cool while preparing the rest of the ingredients.
  • Heat the butter in a frying pan. Pour in the egg, season with a bit of salt and pepper (you may also optionally add some herbs), and lightly scramble (see how to cook scrambled eggs). Remove from the pan and set aside.
  • Heat the olive oil in the pan. Add the eggplants in a single layer. Pour in the soy sauce and mirin. Cook the eggplants just until soft but not mushy.
  • Stir the sesame seeds with the rice.
  • Take a single-serve bowl and line the inside with a large sheet of cling film.
  • Press a third of the rice at the bottom of the bowl. Top with the scrambled egg. Sprinkle with some snipped scallions.
  • Press another third of the rice into the bowl on top of the egg.
  • Arrange the eggplant slices on top of the rice.
  • Press the remaining rice into the bowl on top of the eggplants.
  • Gather the edges of the cling film and cover the rice. Press down lightly to make everything compact.
  • Unwrap the contents of the bowl and invert on a plate. Peel off the cling film. Sprinkle with more scallions and serve.


I used half glutinous rice and half regular rice because we’re out of Japanese rice.