Edamame Sesame Nori Wrap

• 50 g whole-wheat tortilla — Whole-wheat tortilla
• 150 g cooked shelled edamame, chilled — Cooked shelled edamame
• 100 g cooked brown rice, chilled — Cooked long-grain brown rice
• 40 g avocado — Avocado
• 50 g cucumber, cut into matchsticks — Cucumber with peel
• 12 g white miso — White miso paste
• 10 g fresh lime juice — Fresh lime juice
• 3 g toasted nori, cut into strips — Toasted nori sheets
• 5 g toasted sesame seeds — Toasted sesame seeds

Method

1. 1Measure ingredients: Make the edamame spreadMeasure shelled edamame, white miso, and lime juice using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Make the edamame spreadMash 100 g edamame with miso, lime, and 10 g water until spreadable but still textured; fold in the remaining whole edamame.2 minLook for: The mash holds together with bright whole beans visible.Safety: Use edamame cooked according to its package and cooled promptly.
3. 3Layer the wrapLay the soft room-temperature tortilla flat. Spread edamame mash over the center.Look for: The mixture is even and ready for the next action, with no dry pockets.
4. 4Add riceAdd rice, avocado, cucumber, nori, and sesame in narrow rows.45 secLook for: Fillings form an even compact strip with a clear 3 cm border.Safety: Use a fresh, pliable tortilla and rice cooled and refrigerated within 2 hours of cooking.
5. 5Roll and portionFold in the sides, roll firmly away from you.Look for: The mixture is even and ready for the next action, with no dry pockets.
6. 6Rest seam-side down for 1 minuteRest seam-side down for 1 minute, and slice diagonally.1 minLook for: The wrap stays closed and the nori remains crisp enough to see in the cut face.Safety: Use a clean sharp knife and refrigerate within 2 hours.