Instructions
Follow the steps and taste along the way.
Cook the rice
Rinse the rice in a sieve under cold water until the water runs almost clear, then let it drain for 5 minutes. Put it in a saucepan with 300 ml of water. Bring to a boil, cover, and cook over the lowest heat for 12 minutes. Remove the pan from the heat and leave the rice covered for another 10 minutes to finish cooking.
Prepare the vegetables
Boil the edamame in boiling water for 3 minutes, then drain. Finely grate the carrot and finely chop the spring onion. Cut the nori into narrow strips.Season the rice mixture
Stir the rice vinegar and soy sauce into the warm rice. Add the edamame, carrot, spring onion, and sesame seeds. Mix gently so the rice stays sticky without getting mashed.Shape the triangles
Leave the mixture to cool for 5 minutes so it is easier to handle. Divide it into 8 equal portions and, with damp hands, shape each into a firm triangle about 2 cm thick. Press each piece firmly as you shape it so it holds together.Pan-fry until crispy
Heat the oil in a wide pan over medium heat. Fry the triangles for about 3 minutes on each side, until the surfaces are golden and lightly crispy. Turn them carefully with a wide spatula. Serve the finished pieces warm, topped with nori strips or with them on the side.
