Quick Miso & Edamame Sushi Rice Balls

In a small, dry skillet over medium heat, toast 8g raw sesame seeds for 2 minutes, shaking the pan constantly, until they are golden and fragrant. Transfer immediately to a plate to cool.

Place 100g frozen shelled edamame in a microwave-safe bowl with 15ml water. Cover and microwave on high for 2 minutes until hot and tender. Drain well, then use a fork to lightly smash the edamame so they incorporate easily into the rice.

Heat 2 pouches of microwaveable short-grain sushi rice in the microwave according to package instructions (typically 90 seconds on high). Transfer the hot rice to a medium mixing bowl.

In a small bowl, whisk together 1.5 tbsp white miso paste, 15ml mirin, 5ml rice vinegar, and 2g sugar until smooth and emulsified.

Pour the miso dressing over the warm rice, then add the smashed edamame and toasted sesame seeds. Gently fold everything together with a spatula until the rice is evenly coated and the ingredients are well distributed. Let cool for 3 minutes until warm but comfortable to handle.

Using scissors, cut 1 nori sheet into 6 equal strips (approximately 3cm by 8cm each). Set aside.

Set up a small bowl of cold water and a small dish of salt. Wet your hands thoroughly with the water and rub a pinch of salt over your palms to prevent the rice from sticking and to season the exterior.

Scoop one-sixth of the warm rice mixture (about 80g) into your damp hands. Gently press and shape the rice into a firm triangle, rotating it in your palms to compress the edges. Repeat to form 6 rice triangles, re-wetting and salting your hands between each ball.

Wrap one strip of nori around the bottom center of each rice triangle to serve as a handle. Serve immediately at room temperature.