Wash the eggplants, remove excess water, and slice them thinly using a peeler or knife.

Heat a pan with a small amount of oil and cook the sliced eggplants on both sides until golden brown.

Remove the cooked eggplants from the pan and let them cool slightly on a plate.

Prepare 1 bowl of cooked rice and mix it gently with 1/2 tsp sesame oil.

Shape the rice into oval portions, approximately 9–10 pieces.

Wrap each rice portion with a slice of cooked eggplant.

Top each roll with soy sauce-based seasoning (soy sauce, chili powder, sesame oil, sesame seeds).

Add chives or substitute with microgreens as a garnish on top of each roll.