Edamame and Seaweed Salad Bowl with Wasabi Mayo

Steps

1. a full kettle to the boil.
2. Combine rice, water, sesame oil and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. Place edamame beans in a large, heat-proof bowl and cover with boiling water. Cover with a plate and leave to steam for about 5 minutes, until bright green and tender. Drain well, return to bowl and season with salt and pepper. Set aside, covered to keep warm.
4. While edamame beans steam, add soy sauce, lemon juice and vinegar to a large bowl and whisk to combine. Set aside.
5. Dice cucumber 2cm; slice radish into thin matchsticks; thinly shred cabbage, until you have about 3 cups worth; grate carrot. Add all to bowl with soy dressing and toss to combine.
6. When rice has about 2 minutes steam time left, thinly slice seaweed sheets into 0.5cm strips and set aside.
7. spoon ¾ cup of rice into each bowl and top with salad and edamame beans. Dollop with wasabi mayonnaise and sprinkle over seaweed and sesame seeds.