TERIYAKI AUBERGINE WITH PAK CHOI AND RICE

4 tbsp Kikkoman Teriyaki Marinade • 1 tbsp toasted sesame oil • 1½ tbsp clear honey • 2 small-medium aubergines • 1 tsp sunflower oil • 10g fresh root ginger, peeled and sliced into matchsticks • 90g pack baby pak choi (or ½ x 235g pack pak choi), halved lengthways • 400g pack Kenji Sushi Rice • 1-2 tsp white rice wine vinegar • 1 tsp toasted white sesame seeds • 2 salad onions, finely sliced