Method

Put the rice in a pan with 1 cup (250ml) of water, put the lid

on and bring to the boil, turn to a simmer and cook for around

40 minutes until cooked, and all the liquid is perfectly

absorbed.

To cook the edamame I like to sautee them in a pan with a

little sesame oil, but otherwise you can steam or boil them

until soft to eat.

To make the cucumber noodles, peal the cucumber and put it

through the spiralizer. If you don’t have a spiralizer don’t fret

you can use a pealer and just press down hard to create

cucumber ‘ribbons’.

Grate the carrot, and crush the seaweed.

Finally mix together the dressing ingredients.

Add all the elements to your bowl and pour over the dressing.