Instructions
Follow the steps and taste along the way.
Cook the rice
Rinse the rice in cold water until the water is almost clear, then drain. Put it in a pot with 260 ml of water. Cover and bring to a boil, then reduce the heat to low and cook for 12 minutes. Remove from the heat and leave covered for another 10 minutes.
Prepare the vegetables and sesame
While the rice cooks, boil the edamame in 500 ml of boiling water for 4 minutes, then drain. Coarsely grate the carrot. Toast the sesame seeds in a dry pan for 1–2 minutes, until fragrant and lightly golden, then transfer them to a bowl.
Sauté the carrot
Heat 5 ml of oil in the same pan. Add the carrot and sauté over medium heat for 2 minutes, until softened but still slightly firm. Pour in the soy sauce and stir for another 30 seconds, until the liquid is absorbed.Season the rice mixture
Stir the rice vinegar and 1 g of salt into the warm rice. Add the edamame, sautéed carrot, and sesame seeds, and mix until evenly distributed, taking care to keep the rice grains whole.Shape the triangles
Leave the mixture to cool for about 5 minutes, until safe to handle. Wet your palms with cold water, divide the mixture into 8 equal portions, and firmly shape each into a small triangle. Cut the nori sheets into strips and wrap them around the bottom of the triangles. Serve warm or completely cooled.
