Aubergine sticky rice rolls with a sesame-soya sauce dip and wasabi

This is based on the recipe for sushi rice which we’ve been making ever since Paradiso opened. There are hundreds of recipes for, and lectures on, the art of sushi making so I’m giving you this variation instead. The rolls can be served at room temperature or as we serve them, warmed up a few degrees, though not hot. Offer them on individual plates or communally, or as part of a selection with tempura, pickles, maybe some sushi, fried cabbage or a seaweed salad.