Rice Triangles with Edamame, Carrot, and Sesame

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.