Corn & Edamame Rice Bowl
A light, elegant, and nourishing bowl featuring tender pearl-like grains (sorghum or short-grain rice) cooked until beautifully fluffy and slightly chewy. Mixed with bright golden sweet corn kernels and plump vibrant green edamame beans, each bite offers a lovely contrast of textures — soft, chewy, crisp, and juicy. Finished with delicate strips of seaweed, a sprinkle of sesame seeds, and fresh seaweed garnish. Simple, clean, naturally savoury, subtly sweet, and incredibly refreshing — perfect as a light meal or wholesome side dish, and completely vegan!
Shared by noora
Time
35 min
Serves
4
Difficulty
easy
🛒 Ingredients
- #For the Grains;
- 300 g pearl sorghum or short-grain rice — rinsed well
- 600 ml water or light vegetable stock
- ½ tsp salt.. 1 tsp sesame oil — for fluffing
- #For the Vegetables;
- 200 g sweet corn kernels — fresh or frozen
- 150 g shelled edamame — thawed if frozen
- 1 tbsp soy sauce or tamari.. ½ tsp maple syrup.. 1 tsp rice vinegar
- #For Garnish & Seasoning;
- 2 tbsp toasted white sesame seeds.. 1 tbsp toasted black sesame seeds
- 1 tbsp dried seaweed strips (nori or wakame)
- Fresh seaweed fronds or chopped scallions — for top garnish
- Pinch of sea salt — to taste
👩🍳 Instructions
- 1
Cook the grains: Combine rinsed sorghum or rice, water or stock, and salt in a medium saucepan. Bring to a gentle boil, then reduce heat to low, cover tightly with a lid, and simmer for 18–20 minutes until all liquid has been absorbed and grains are tender yet pleasantly chewy. Remove from heat, drizzle with 1 teaspoon of sesame oil, and leave covered to steam for 5 minutes. Fluff gently with a fork.
- 2
Cook the corn and edamame: While grains steam, bring a small pot of lightly salted water to a boil. Add corn kernels and edamame beans, and cook for 3–4 minutes until tender-crisp and bright in colour. Do not overcook — they should remain plump and juicy. Drain well.
- 3
Season the vegetables: In a small bowl, whisk together soy sauce or tamari, maple syrup, and rice vinegar. Add the warm drained corn and edamame, toss gently to coat, and let stand for 3 minutes to absorb the light savoury-sweet flavour.
- 4
Combine everything: Transfer the seasoned corn and edamame into the large bowl with the fluffy cooked grains. Sprinkle with most of the toasted sesame seeds and half of the seaweed strips. Fold together very gently so the grains do not break — aim for an even distribution of yellow corn and green edamame throughout the pale grains. Taste and add a pinch of sea salt if needed.
- 5
Assemble and garnish: Spoon the mixture into serving bowls. Scatter the remaining sesame seeds and seaweed strips over the top. Finish with a small garnish of fresh seaweed fronds or finely chopped scallions in the centre. Serve warm or at room temperature — no heavy sauce needed, as the delicate flavours shine on their own!