Spicy Eggplant Sushi

For the Rice:--
1⅓ cup sushi rice
1½ cups + 2 tbsp water
1 tbsp salt
1 tbsp rice vinegar
For the Filling:--
4 tbsp rice bran oil
2 garlic cloves, minced
4 tbsp chilli paste
¼ tsp SIDS CRAZY SALT
1 eggplant sliced into thin strips
For Finishing and Serving:--
4 nori sheets
2 spring onions
Sesame seeds
Soy sauce or tamari
Wasabi
Pickled ginger

Make the Rice: Place rice in a strainer and rinse under cold running water for 1-2 minutes.
Place in a small saucepan with other rice ingredients, stir and heat to a simmer. Cover and allow to continue simmering for about 20 minutes, until all liquid is absorbed.
Remove from heat and allow to sit for another 10 minutes, covered.
Cook the Eggplant: Place oil in a frypan. Add garlic clove and chilli paste. Sauté about 1 minute.
Add eggplant strips in a single layer and sprinkle with SIDS CRAZY SALT. Cook until tender and browned on each side, about 5 minutes per side.
Roll the Sushi: Cut about ⅓ of the length off of each nori sheet and discard or save for another recipe.
Place one of the sheets on a bamboo mat.
Keeping a little bowl of water close by and using wet hands, cover nori with a thin layer of rice.
Arrange half of the eggplant in a single line along the width of nori, about 2 cm away from you. Arrange half of the spring onion stalks alongside the eggplant strip.
Take the bamboo mat and end of nori closest to you and tightly roll it over your filling. Tuck the end of the nori in and continue rolling, using the mat to press your roll tight.
Once completely rolled, slice into eight pieces. Repeat using the other nori sheet, remaining rice and filling.
Sprinkle with sesame seeds and serve with soy sauce or tamari, wasabi and pickled ginger.