BARBECUE SALMON

Marinade:
1/2 cup soy sauce
2 tablespoons dry sherry
2 tablespoons brown sugar
1 tablespoon minced fresh ginger
1 clove garlic minced
1 teaspoon powdered wasabi
1 teaspoon toasted sesame oil
1 whole salmon fillet (2 to 3 pounds)

Preparation:
Whisk marinade ingredients together until sugar is dissolved. Pour marinade into large glass casserole and add fillet, skin side up; marinate for 30 minutes. Meanwhile, prepare grill by lighting burners on one side only, or by raking coals to one side of charcoal grill. Coat grill rack with nonstick spray. Place salmon over unlighted side of grill, skin side down. Close grill; cook for approximately 20 minutes, brushing occasionally with leftover marinade. When fish is almost cooked through, add eggplant to grill for 2 minutes on each side over hot part of fire.

ASIAN EGGPLANT

Eggplant:
4 eggplants
2 tablespoons olive oil
1 teaspoon toasted sesame oil
2 tablespoons soy sauce

Sushi Rice :
1 cup medium grain sushi rice
1 1/2 cups water
2 tablespoons seasoned rice-wine vinegar*

Bring rice and water to a boil. Cover; lower heat to simmer. Cook 15 minutes; let sit 10 minutes. Empty rice into large bowl. Sprinkle with rice-wine vinegar; toss gently.

*If you cannot find seasoned rice wine vinegar, mix 1/2 cup white vinegar with 2 tablespoons sugar and 1 teaspoon salt. Heat in small pan until sugar and salt dissolve. Cool.