Method:

1. Heat oil in a pan over medium heat and add the eggplant chunks. Fry for 4-5 minutes, tossing regularly until caramelised and tender. Now add the teriyaki sauce and coat the eggplant in the sauce.
2. To make the dressing, whisk all the ingredients together and add a little water to smooth out the mixture so it's a sauce consistency.
3. Place rice into each bowl and arrange vegetables over the rice. Top with teriyaki eggplant. Drizzle over the sesame dressing, and finish with a sprinkle of furikake.