Miso-Glazed Eggplant Donburi with Sushi Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Tender eggplant glazed with a sweet and savory miso sauce served over perfectly seasoned sushi rice for a comforting Japanese rice bowl. This japanese-inspired sushi (vegetarian) ready in about 45 minutes pairs sushi rice, water, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup sushi rice
• 1 cup water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 2 medium (about 12 oz total) Japanese eggplant
• 3 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp soy sauce
• 1 tbsp sugar (for glaze)
• 2 tbsp vegetable oil
• 2, thinly sliced scallions
• 1 tbsp toasted sesame seeds

Instructions

1. Step 1: Rinse 1 cup sushi rice under cold water 3 times until water runs clear, drain thoroughly, then combine with 1 cup water in a pot. Bring to a boil, reduce heat to low, cover and cook for 15 minutes until rice is tender.
2. Step 2: In a small bowl, whisk 2 tbsp rice vinegar, 1 tbsp sugar, and 1/2 tsp salt until sugar dissolves. Transfer cooked rice to a bowl and fold in vinegar mixture gently, fanning to cool to room temperature.
3. Step 3: Cut 2 medium Japanese eggplants lengthwise into 1/2-inch thick slices. Heat 2 tbsp vegetable oil in a large skillet over medium heat.
4. Step 4: Add eggplant slices in a single layer and cook for 4 minutes per side until soft and golden brown.
5. Step 5: In a separate bowl, whisk 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tbsp sugar until smooth.
6. Step 6: Pour the miso glaze over the eggplant in the skillet and cook for 2 more minutes, spooning the sauce over the slices, until thickened and glossy.
7. Step 7: Divide the seasoned sushi rice between 2 bowls and top with the miso-glazed eggplant slices.
8. Step 8: Garnish with 2 thinly sliced scallions and sprinkle 1 tbsp toasted sesame seeds over each bowl before serving.