Preheat the oven to 400°F (200°C). Cut the eggplants in half lengthwise and score the flesh in a crisscross pattern. Place them on a baking sheet, cut side up, and brush with olive oil.

Roast the eggplants in the preheated oven for 25-30 minutes, or until tender and caramelized. Remove from the oven and let cool slightly.

In a small bowl, mix the miso paste, soy sauce, and honey (or maple syrup) until well combined. Spread this mixture over the roasted eggplant halves.

Return the eggplants to the oven and roast for an additional 10 minutes, allowing the miso glaze to caramelize. Remove from the oven and let cool.

While the eggplants are cooling, prepare the sushi rice. In a large bowl, combine the cooked rice, rice vinegar, sugar, and salt. Mix gently to combine without mashing the rice.

Once the eggplants are cool enough to handle, scoop the flesh out and chop it into small pieces. Fold the chopped eggplant into the seasoned rice until evenly distributed.

Wet your hands with water to prevent sticking. Take a handful of the rice mixture and shape it into a triangle or ball, making a small indentation in the center if desired.

Wrap a strip of nori around the onigiri and sprinkle with sesame seeds for garnish. Repeat with the remaining rice mixture.

Serve immediately or refrigerate for up to 2 days. Enjoy as a snack or light meal.