• Since you’ll need your rice to be cold or at least lukewarm, there’s two parts to this recipe. The first part takes about 20-25 minutes and can be done the day before (while cooking dinner), or in the morning during breakfast time. The second part will take 20 minutes.

PART ONE

• Wash the rice thoroughly in cold water. Try and get the water you rinse it with as clear as possible. This may sound like a drag, but it makes the rice less chewy and more sticky.
• Then, cook the rice according to instructions on the package. Make sure though to put it on low heat as soon as it starts to boil.
• Once it’s done, place it in the fridge and let it cool off for a couple of hours, or until it’s dinner time.
  
• If you’re using frozen wakame salad, now’s the time to take it out of the freezer as well.
  

PART TWO

• Take your rice out of the fridge. Add 1 tsp of salt, the rice vinegar and mirin or white wine (if you’re using that) and stir it into the rice. Taste. Add more rice vinegar (sour), mirin (sweet) or salt if you think it needs it. Set aside.
• Place the edamame beans in a metal colander and put it into a large saucepan with some boiling water at the bottom. The water should be slightly lower than the beans. Put the lid on. Steam the edamame like this (on medium-high heat) for about 10 minutes. Check once in a while to make sure there’s still some water in the pan.
  
• In the meantime: Slice the bell pepper and the avocado into little pieces and set aside.
• Fry the sesame seeds in a small frying pan for a couple of minutes. Shake now and again and don’t let them burn. When done, remove from heat and set aside.
• In a little bowl, mix the wasabi with the soy sauce (or ketjap asin).
• Use scissors and cut your nori into strips or squares. Whatever you fancy. Set aside.
  
• Check to see if your edamame are cooked well enough. They should be a slightly chewy, but not too hard. Sprinkle the other tsp of salt over them.
• Take a nice bowl and fill it with the rice, avocado, bell pepper, wakame salad and edamame. Drizzle some wasabi/soy sauce mix over the dish and sprinkle it with the roasted sesame seeds. Add some nori at the side.
• Serve your deconstructed sushi with chopsticks and a little bowl for the shells of the edamame (you only eat the beans), and maybe some tissues for dirty hands
• Enjoy!
• PS. if you want to roll your own sushi up, feel free!