Pressure cook the rice in 2 cups water for 10 minutes on a low flame after the first whistle. Open the lid only after 1/2 an hour. Mash well. Add sesame oil and salt. Mix and keep aside.
Chop / slice the veggies.
Heat oil in a pan and saute the eggplants, prawns, chicken and sausages separately. (Add more oil at this stage if required). Drain and keep aside.
In the absence of the Sushi moulds, it can be done with your hands. Take a small ball of rice and shape like a rectangular or oblong shaped koftas.
Press it tightly with your fingers, apply some chutney over it and place any topping over it. Securely tie it with a spring onion and serve with green chutney / sweet chutney a la Indian style.
