Mini onigiri with edamame and toasted sesame

Ingredients

For 1 serving

• Sushi rice45 g
• Nori seaweed1
• Edamame30 g
• Sesame seeds5 g
• Rice vinegar1 teaspoon
• Saltto taste

Contains: soy, sesame

Method

1. Rinse the sushi rice in a sieve under cold water, rubbing it between your fingers, until the water runs almost clear.
2. Put it in a small pan with about one and a quarter times its volume of water, bring to the boil over medium heat, then turn to the lowest heat, cover and cook for 12 minutes without lifting the lid; turn off and leave to rest covered for 10 minutes, until it has absorbed all the water.
3. Meanwhile bring a small pan of water to the boil and blanch the edamame for 3 minutes, until tender; drain and, if in their pods, shell them.
4. Toast the sesame seeds in a small dry frying pan over medium heat for a minute, shaking it, until golden; tip them onto a small plate. Cut the nori sheet into 3 strips.
5. Season the still-warm rice with the rice vinegar and a pinch of salt, folding with a spatula without crushing it, then fold in the edamame.
6. With wet, lightly salted hands, so the rice doesn't stick, shape 3 small compact triangles; roll them in the sesame and wrap the base of each with a strip of nori.