Preheat your oven to 170°C/325°F.

Slice your aubergines into batons and whack them in a colander. Salt and leave for 5 mins to extract the water.

After 5 mins, pat dry and get them onto a baking tray. Drizzle with vegetable oil and place in the oven for 30 mins.

While your aubergine is roasting, it's time to prep your veg. Finely slice your spring onions, red cabbage, garlic, ginger and red chillies.

Grab 2 bowls. Add your spring onions to one and your red cabbage to the other. Cover your spring onions with the juice of your lime, 1 tbsp of your rice vinegar and a sprinkling of salt. Over your red cabbage pour 1 tbsp of your rice vinegar, 1 tbsp of your sesame oil and salt and mix it through. Cover and place both in the fridge.

Rinse your sushi rice then add to a pan with just enough water to cover for 30 mins to soak.

Into a wok add your garlic, ginger and red chillies with a bit of oil and fry on a low heat. Once softened, add your hoisin sauce, soy sauce, your remaining sesame oil and rice vinegar, chilli oil, sesame seeds, agave and a veggie stock cube.

Give everything a good mix together then add your aubergine straight from the oven.

Add enough water into the wok to just cover your aubergine and leave to simmer until it has reduced into a lovely thick sauce. Remember to stir every now and then so it doesn't stick to the bottom.

Rice time. Drain your rice and add it into a saucepan with 540ml of water and your shichimi. Bring to a boil then turn down to a simmer and place the lid on until cooked.

Time to plate up. First, make a bed of your sushi rice. Add a generous dollop of your aubergine sauce, a helping of your marinated red cabbage and some sliced avocado. Garnish with your spring onions, crispy chilli bits and some more sesame seeds and tuck in. Enjoy!