Ingredients

• 1 cup black rice, rinsed, drained
• 1/4 cup rice wine vinegar
• 1 teaspoon sesame oil
• 1 teaspoon caster sugar
• 1 Lebanese cucumber, halved crossways, peeled into thin ribbons
• 454g packet frozen edamame, thawed, peeled
• 2 green onions, thinly sliced
• 1 avocado, diced
• 1 tablespoon drained pickled ginger, roughly chopped
• 2 teaspoons sesame seeds, toasted

Wasabi Almonds

• 2 tablespoons tamari
• 2 teaspoons wasabi paste
• 1/2 cup natural almond kernels
• Large pinch of caster sugar

Method

• Step 1 Place rice in a large saucepan. Add 2 cups cold water. Bring to the boil over high heat. Reduce heat to low. Cover. Simmer for 35 minutes or until rice is just tender and liquid has absorbed. Remove from heat. Stand, covered, for 5 minutes. Fluff rice with a fork. Cool for 15 minutes.
• Step 2 Meanwhile, combine vinegar, sesame oil and sugar in a bowl. Add cucumber. Toss to combine. Set aside until required, tossing occasionally.
• Step 3 Make Wasabi Almonds. Whisk tamari and wasabi paste together in a small bowl, adding extra wasabi to taste, if needed. Add almonds. Stir to coat. Set aside for 15 minutes to allow flavours to develop. Reserve 2 teaspoons of tamari liquid.
• Step 4 Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper. Spoon almonds on prepared tray. Sprinkle with sugar. Roast for 5 minutes or until almonds are toasted and liquid has evaporated. Set aside to cool. Roughly chop.
• Step 5 Place cucumber mixture, reserved tamari mixture, edamame, onion and rice in a large bowl. Season with pepper. Toss to combine.
• Step 6 Spoon rice mixture onto a serving platter. Top with avocado, ginger and almonds. Sprinkle with sesame seeds. Serve.