Use tamari instead of soy sauce.
Pierce the aubergine all over with the tip of a small knife, then grill until black and blistered, turning it every 5 minutes – this should take about 15–20 minutes.
Meanwhile, to make a glaze for the aubergine, put the soy sauce, mirin, sugar and wine in a small saucepan and bring to the boil. Simmer, uncovered, for about 5 minutes, until the glaze is thick and syrup-like. Set aside.
When the aubergine is blackened, plunge it into a bowl of cold water and leave for a minute or so to loosen the skin.
Remove the aubergine and peel off the skin, then gently trim away the top – take care as the aubergine will be very tender and you do not want to tear it. Cut the aubergine lengthwise into eight rectangular pieces roughly the same size as the logs of sushi rice.
Place the aubergine pieces onto the baking tray and brush with a third of the glaze.
To assemble, place each wedge of glazed aubergine on top of a rice log. Cut thin strips of nori and wrap it around the sushi, using a dab of water to make the nori stick to itself and seal.
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