225g/8oz/1 cup Japanese sushi rice
1 tsp salt
2 tsp matcha
2 tbsp black sesame seeds, plus extra to sprinkle
2 sheets sushi nori
1 tbsp sesame oil
1 bunch of spring onions/scallions, thinly sliced
1 green chilli, deseeded and finely chopped
75g/3oz/1¼ cups edamame beans/green soybeans
25g/1oz sushi ginger, drained if in brine
8 radishes, very thinly sliced
2–2½ tbsp rice wine vinegar
1 tbsp caster/superfine sugar
1 tbsp soy sauce
1. Put the rice and salt in a saucepan and add 400ml/14fl oz/12/3 cups boiling water. Cover and cook very gently for 8 minutes until the water has been absorbed. While this is cooking, whisk the matcha with 2 tablespoons water in a small bowl until smooth. Add to the rice and mix until the rice turns pale green. Cover and cook very gently for a further 5 minutes or until completely cooked and turning sticky. Tip into a bowl and leave to cool.
2. Heat a small dry frying pan and toast the sesame seeds for 2 minutes. Add to the rice. Reheat the pan and when hot, hover a nori sheet over it for a few seconds on each side to lightly toast and crisp. Repeat with the other sheet.
3. Heat the oil in the frying pan and gently fry the spring onions and chilli for 30 seconds. Add to the rice. Cook the edamame beans in the same pan with a little water for 2 minutes. Drain and add to the rice with the ginger and radishes. Leave to cool.
4. To serve, add the vinegar, sugar and soy sauce to the salad and stir in. Crumble in the nori and serve sprinkled with extra sesame seeds.