Grilled Adzuki Beans and Sesame Rice Balls with Japanese Salad

Steps

1. Combine rice, water, first measure of beans and salt in a pot and bring to the boil. As soon as it boils, cover with a tightfitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. While the rice is cooking, prepare salad. Dice avocado flesh 1cm; remove core and seeds from capsicum and dice 1cm; finely slice spring onions; roughly chop pickled ginger. Combine all in a medium bowl with second measure of beans and a drizzle of oil. Season with salt and pepper.
3. Toast sesame seeds in a large, dry fry-pan on medium heat for 1–2 minutes, until golden and toasted. When rice has finished steaming, add sesame seeds, courgette, vinegar and sugar. Use a fork to fluff up grains and combine well. Transfer to a plate and place in fridge to cool for 5 minutes.
4. Once rice is cool enough to handle, use clean, wet hands and a ¼ cup measure to shape rice into firm balls. Lightly brush the top and bottom of each ball with soy sauce and place on a plate. Chill in fridge again for 5 minutes to firm up.
5. Heat a drizzle of oil in a large frypan on medium heat and cook, in batches, for 1–2 minutes on two sides, until golden. Handle balls gently when turning. Wipe out pan between batches and drizzle with more oil. Set aside, covered, to keep warm.
6. Divide grilled adzuki bean and sesame rice balls between plates. Serve baby cos lettuce leaves on the side and fill with Japanese salad. Drizzle with Goma sesame dressing and sprinkle over seaweed and remaining picked ginger.