Breakfast bento with eggs, edamame and sesame rice

Ingredients

For 1 serving

• Sushi rice45 g
• Eggs3
• Edamame70 g
• Carrots40 g
• Cucumber50 g
• Sesame seeds4 g
• Soy sauce1 teaspoon
• Rice vinegar1 teaspoon

Contains: gluten, eggs, soy, sesame

Method

1. Rinse the sushi rice until the water runs clear, put it in a small pan with about one and a quarter times its volume of water, bring to the boil, turn to the lowest heat, cover and cook for 12 minutes without lifting the lid.
2. Meanwhile bring a small pan of water to the boil, lower in the eggs with a spoon and cook them for 7 minutes for a soft but set yolk; plunge them into cold water, peel them and leave them to marinate in the soy sauce for 10 minutes, turning now and then.
3. In the same boiling water cook the edamame for 4 minutes, until tender, and drain.
4. Peel the carrots and wash the cucumber, then cut them into sticks; toast the sesame seeds in a dry small pan for 1 minute, until fragrant.
5. Season the hot rice with the rice vinegar and sesame and fill the bento with the rice, the halved eggs, the edamame, the carrots and the cucumber.