Rinse the rice under cold water, drain, and repeat 5 times. Place into a saucepan with 375ml water.
Cover, bring to a boil, then cook over low heat for 25 minutes, or until you can see holes in the surface of the rice (do not remove the lid). Take off the heat and leave, covered, for 20 minutes.
Gently fold 4 tablespoons of rice vinegar, a tablespoon of sugar and 1 pinch of salt into the rice.
Set the grill to high. Quarter the aubergine lengthways and score the flesh. Place flesh-side up on a foil-lined baking tray and grill for 15 minutes, or until almost tender.
Mix the miso and mirin with the remaining tablespoon of rice vinegar and 1 tablespoon of water. Brush half the glaze over the aubergine; grill for a further 8 to 10 minutes, brushing with the remaining glaze halfway, until tender.
Meanwhile, toast the sesame seeds in a dry frying pan until golden. Thinly slice the cucumber and add to a bowl, cover with Sarson’s Lightly Seasoned Quick Pickle and leave for 15 minutes.
Place the aubergine on a bed of sticky rice. Trim and finely slice the spring onions, scatter over the aubergine with the sesame seeds and finely the pickled cucumber.