Place rice in a strainer and rinse under cold, running water for 1-2 minutes.

Place in a small saucepan with other rice ingredients, stir and heat to a simmer. Cover and allow to continue simmering for about 20 minutes, or until all liquid is absorbed.

Remove from heat and allow to sit for another 10 minutes, covered.

Place oil in medium skillet and over medium heat. Add garlic clove and chili paste. Sauté about 1 minute.

Add eggplant strips in a single layer. Cook until tender and browned on each side, about 5 minutes per side.

Cut about ⅓ of the length off of each nori sheet and discard or save for another recipe.

Place one of your sheets on a bamboo mat.

Keep a little bowl of water close by. Using wet hands, cover nori with a thin layer of rice.

Arrange half of your eggplant in a single line along the width of nori, about one inch away from you. Arrange half of your scallion stalks alongside your eggplant strip.

Take the bamboo mat and end of nori closest to you and tightly roll it over your filling. Tuck the end of the nori in and continue rolling, using the mat to press your roll tight.

Once completely rolled, slice into eight pieces. Repeat using your other nori sheet and remaining rice and filling.

Sprinkle with sesame seeds and serve with soy sauce or tamari, wasabi and pickled ginger.