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Ingredients For the rice 300 g sushi rice 360 ml water 3 tbsp rice vinegar 1 tbsp sugar 1 tsp salt For the aubergine 1 medium aubergine 1 tbsp tamarind paste 1 tbsp soy sauce 1 tbsp maple syrup 1 tsp smoked paprika 1 tbsp neutral oil For the pickled shallots 2 shallots, finely sliced 2 tbsp rice vinegar 1 tsp sugar Pinch of salt For the coconut bacon 3 tbsp coconut flakes 1 tsp soy sauce 1 tsp maple syrup 1/2 tsp smoked paprika To finish 1 sheet nori Fresh coriander or mint, optional Preparation Rinse the sushi rice well, then cook it with the water

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[Google Scholar] 13.FCTC/COP/5/13

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