•Use kelp powder instead of salt to reduce sodium intake and add umami.
Calories
384kcal
Carbs
77.2g
Protein
7.5g
Fat
5.1g
Sodium
267.4mg
Ingredients
Others
[ 2servings ] Eggplant(1pcs), Cucumber(1pcs), Rice(400g), Salt(0.4ts), Kelp Powder(2Ts), Plum Vinegar(2ts), Sesame Oil(2Ts), Sesame(2Ts)
Finding these ingredients in the US
- Sesame OilChoose toasted (dark) sesame oil from the international aisle — light cold-pressed sesame oil won't give the same aroma.
- SesameToasted sesame seeds are in the spice or international aisle; raw ones just need a quick toast in a dry pan.
Nutrition Facts
Per 100g of main ingredientsEggplant
- Rich in dietary fiber (2.7g) — can support digestion and help you feel full
- Rich in vitamin B2 (0.16mg) — supports energy metabolism and healthy skin
Cucumber
- Rich in vitamin C (11mg) — acts as an antioxidant and helps you absorb iron
Rice
- Contains protein (2.6g) — used to build and maintain muscle and body tissue
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
Slice the eggplant and cucumber thin lengthwise.
Salt the thinly sliced cucumber (0.2ts) for 10 minutes, then squeeze out the moisture.
Place the thinly sliced eggplant in a dry pan heated over low heat and grill both sides golden, then remove.
Mix the remaining seasoning into the rice evenly.
Shape the rice into bite-size balls and top the salted cucumber and grilled eggplant.
Roll up and place in a bowl to finish.