Summer Vegetable Pressed Sushi from The Sushi Experience by Hiroko Shimbo

Ingredients

• 1 tablespoon mirin (sweet cooking wine)
• 2 teaspoons shoyu (soy sauce)
• 1 medium red bell pepper (about 6 ounces)
• 1 small ear sweet corn
• 1 medium green bell pepper (about 6 ounces)
• ¼ pound mildly sharp creamy cow’s milk cheese, cut into 8 slices
• Olive oil for cooking the eggplant
• 4 cups (lightly packed) prepared sushi rice (1 cup for each pressed sushi)
• brown miso-based yuzu sauce
• 1 Japanese eggplant or Italian eggplant or ½ small American eggplant