Prepare the eggplant by peeling and slicing them into 1/4" thick planks, then cut each plank into 4-5" long pieces. Sprinkle salt over them and let sit for 15-20 minutes.

Rinse the salted eggplant under cold water to remove excess salt, then pat dry with a towel.

In a non-stick pan, heat oil over medium heat and cook the eggplant until golden on both sides, around 4-5 minutes per side.

Combine gluten-free soy sauce, mirin, and coconut sugar in the same pan, stir to dissolve sugar and simmer for 2-3 minutes.

Return cooked eggplant to the pan and let it braise in the sauce for 5-7 minutes, flipping occasionally until sauce thickens.

Optional: Lightly char the surface of the eggplant with a kitchen torch for extra texture.

Assemble the sushi by placing a small amount of sushi rice on nori, add glazed eggplant, green onions, and sesame seeds, then roll tightly and slice.

Serve with remaining unagi sauce drizzled over or on the side, paired with pickled ginger and wasabi.