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.
Sushi-style rice, eggs and teriyaki eggplants terrine printed from https://casaveneracion.com/sushi-style-rice-eggs-and-teriyaki-eggplants-terrine/ for personal use only. Not for republication nor distribution.