Edamame sushi topping

• ½ cup (80 g) frozen edamame
• ½ teaspoon lemon juice

Cook the edamame in a small saucepan of boiling water until tender, then toss in the lemon juice and salt. To assemble, cut the nori into thick strips, cutting along the natural indentations in the sheet. Wrap a strip around each rice log, using a dab of water to seal the ends of the nori. Scoop some edamame into the little pocket created between the top of the nori and the rice, then sprinkle