Nori Sesame Rice Crunch Bites

• 100 g cooked brown rice, chilled — Cooked long-grain brown rice
• 40 g cooked shelled edamame, chopped — Cooked shelled edamame
• 35 g carrots, finely diced — Raw carrots
• 3 g toasted nori, cut into strips — Toasted nori sheets
• 6 g toasted sesame seeds — Toasted sesame seeds
• 8 g white miso — White miso paste

Method

1. 1Make the sticky baseMash half the rice and half the edamame with the miso for 45 seconds.45 secLook for: The mixture is even and ready for the next action, with no dry pockets.
2. 2Fold in the remaining whole riceFold in the remaining whole rice and edamame.Look for: The mixture clumps firmly when squeezed while whole grains and edamame remain visible.Safety: Use rice and edamame that were cooled promptly after cooking and held at 40°F or colder.
3. 3Add the crunchReserve six narrow nori strips in a clean container so it stays separate for the later step.Look for: The add the crunch stage is complete and ready for the next action.
4. 4Fold the carrotFold the carrot, sesame seeds, and remaining torn nori through the rice mixture.45 secLook for: Carrot, sesame, and nori are distributed evenly with no wet pockets.Safety: Wash the carrot and declare sesame and soy from the miso.
5. 5Measure ingredients: Shape six bitesMeasure brown rice, shelled edamame, carrots, nori, and sesame seeds 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.
6. 6Shape six bitesWith damp clean hands, compress the complete mixture into exactly six equal oval bites and wrap one reserved nori strip around each.3 minLook for: Six compact bites hold together when lifted and show carrot and edamame at the surface.Safety: Serve promptly or return the finished bites to refrigeration within 2 hours.