Rice onigiri with miso tofu and edamame

Ingredients

For 1 serving

• Sushi rice45 g
• Tofu120 g
• Miso10 g
• Edamame60 g
• Nori seaweed2
• Sesame seeds3 g

Contains: soy, sesame

Method

1. Rinse the sushi rice several times, until the water runs almost clear. Put it in a small pan with slightly more than its volume of water, bring to the boil, turn the heat right down, cover and cook for 12 minutes without lifting the lid; turn off the heat, leave covered for 10 minutes, then spread it on a plate to cool slightly.
2. Meanwhile, dilute the miso in a tablespoon of water. Crumble the tofu into a non-stick pan, add the miso and cook over medium heat for 4 minutes, stirring, until dry and well flavoured.
3. Bring a small pan of water to the boil and blanch the edamame for 3 minutes, until tender; drain.
4. With wet hands, take half the rice, make a hollow in the centre, add half the tofu and close it up, pressing the rice into a firm triangle. Repeat with the rest.
5. Wrap the base of each onigiri with a nori sheet just before eating so it stays crisp, and serve with the edamame sprinkled with sesame seeds.