In a saucepan, combine sushi rice and water. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes. Remove from heat and let sit for 10 minutes.

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Fold this mixture into the cooked rice and let cool.

Preheat the oven to 400°F (200°C).

Toss eggplant strips with olive oil, soy sauce, and sesame oil. Spread on a baking sheet and roast for 20-25 minutes until tender.

Place a sheet of nori on a sushi mat. Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.

Arrange roasted eggplant, carrot, cucumber, avocado, and scallions in a line across the rice.

Using the mat, roll the sushi tightly away from you, applying gentle pressure. Seal the edge with a little water.

Slice the roll into 6-8 pieces with a sharp knife. Repeat with remaining ingredients.

Serve sushi rolls with pickled ginger, wasabi, and sprinkle with toasted sesame seeds.