Mangetout, radish and edamame rice bowl with ginger dressing

Method

1. Rinse the rice and put it in a small lidded pan with 300 ml cold water and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 12 minutes, then turn off the heat and leave it covered.
2. Bring a pan of water to the boil. Add the edamame and cook for 3 minutes, then add the mangetout for the last 1 minute. Drain and rinse under cold water so they stay bright green.
3. Peel and finely grate the ginger. Whisk it with the rice vinegar, tamari, sesame oil, maple syrup and 1 tbsp water in a small bowl.
4. Thinly slice the radishes, cut the cucumber into thin half-moons, slice the mangetout in half on the diagonal and slice the spring onions.
5. Fluff the rice and dress it with 1 tbsp of the dressing.
6. Divide the rice between two bowls and arrange the edamame, mangetout, radishes and cucumber on top.
7. Spoon over the rest of the dressing and scatter with spring onion and sesame seeds.

Tip Rinsing the edamame and mangetout under cold water stops them cooking and keeps the colour. Dress the rice while it is still warm so it takes up the flavour.

Photo made with AI.

From Nosha · nosha.app