Make the teriyaki sauce or use store bought. Slice your eggplant lengthwise in quarter inch thick slices. In a Tupperware container, add the teriyaki sauce, lime, lime zest, liquid smoke, and salt and pepper. Mix together until well-combined. Add the eggplant slices to the Tupperware container. Cover the container with a lid and shake until the teriyaki is coated in the marinade. Let the eggplant sit in the fridge for the day, shaking periodically throughout the day to ensure the eggplant in evenly coated in the marinade. When you’re ready to cook the eggplant, heat your grill or grill pan to a medium-high heat. Once heated, place your eggplant on the grill and cook for three to five minutes per side.

In a fine mesh colander, rinse the rice twice to remove excess starch. See the content above to learn more.

Add the rice and salt to a medium sauce pan, then pour the boiling water in the pan. Bring to a boil then cover and reduce the heat to a low simmer for 15 minutes. Remove from the heat and keep covered for 5 more minutes.

Stir in the cilantro, jalapeno and lime juice until fully combined.

Put a ¼ cup of the rice in the center of an eggplant steak and roll up. Drizzle extra teriyaki sauce on the rice before rolling if you like.