Cook the sushi rice according to the packet instructions.

Toast the wasabi peas and sesame seeds in a large non-stick frying pan on a medium heat as the pan heats up, then remove to a pestle and mortar.

Halve the aubergines lengthways, lightly score each half on both sides in a criss-cross fashion, place skin side down in the hot pan, pour in 2cm of water, cover, and boil on a high heat for 15 minutes.

Meanwhile, finely slice the radishes and, in a bowl, mix with a small pinch of sea salt and 1 tablespoon of red wine vinegar to quickly pickle.

Remove the lid from the aubergines and let any excess water cook away, then add 1 tablespoon of olive oil so it starts to fry and crisp up for a few minutes.

Add the chilli jam and ponzu and gently jiggle the pan so the aubergines glaze, then turn the heat off.

Divide the rice between your plates, spoon over the aubergines and glaze from the pan, then crush and scatter over the peas and sesame seeds, along with the drained radishes.

Scrunch up the nori sheets and serve on the side.