Edamame and Cucumber Sunomono Salad with Rice
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Ingredients
- 200 g edamame beans (frozen)
- 2 cucumber, julienned
- 3 tbsp rice vinegar
- 1 tbsp caster sugar
- 1 tbsp soy sauce
- 1 tbsp toasted sesame seeds
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 375 kcal
- Protein
- 12.6 g
- Carbohydrate
- 69 g
- of which sugars
- 6.9 g
- Fat
- 4.4 g
- of which saturates
- 0.6 g
- Fibre
- 4.8 g
- Salt
- 0.64 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack, then spread on a tray to cool.
- 2
Cook the edamame beans in boiling water for 3 minutes, then drain and cool under cold water.
- 3
Sprinkle the cucumber with a pinch of salt, leave for 5 minutes, then squeeze out the excess liquid.
- 4
Mix the rice vinegar, caster sugar and soy sauce in a bowl, then toss with the cucumber and edamame.
- 5
Divide the cooled rice between four bowls, top with the dressed vegetables and scatter with the toasted sesame seeds.
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