Edamame maki

SERVES: 6  TIME: 20 mins

One quarter of our sushi selection for our Asian Persuasion evening, these little edamame maki are super easy to make and look really nice visually.

Screen Shot 2018-05-28 at 22.19.45

The aim is to create a base with the sushi rice and a pocket with the seaweed to hold the beans in.

  1. Make several round disks about 1cm high with your pre-prepared sushi rice and about 2cm circumference. This will form the base. Use hot water and rice wine vinegar to keep your hands from getting too sticky.
  2. Next cut your nori seaweed sheets lengthways about 4 cm thick. You might need to wet the blade of a knife with your water and rice wine vinegar mix.
  3. These strips then needs to be wrapped around the bases so they form tubes, totally covering the rice. Seal the ends with a couple of drops of water.
  4. Now you should have some lovely little bowl-type things ready to pop your edamame beans in.
  5. Fill these up to the top with your edamame beans, sprinkle a few black sesame seeds on top and you’re ready to go!


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