1

Cook rice following packet instructions.

2

Meanwhile, combine 2 tablespoons vinegar, agave and sliced ginger in a shallow dish. Add carrot and cucumber and toss to combine. Set aside to pickle for 10 minutes. Drain and discard ginger.

3

Boil, steam or microwave edamame until tender. Drain. Refresh under cold water and drain.

4

Combine oil, soy sauce, wasabi and remaining vinegar in a small bowl and set aside.

5

Divide rice between bowls and top with pickled vegetables, capsicum, edamame and pickled ginger. Sprinkle with sesame seeds and drizzle with dressing to serve.