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1
Making the dressing: Add vinegars, maple syrup, miso, shallot, and ginger in a blender. Turn on the blender and mix until frothy. Add the sesame seeds and salt and blend for one minute more.
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2
In a small bowl, combine the olive oil and sesame oil. With the blender running, slowly pour in the combined oils. Turn off the blender and taste the dressing. Do you want a little more acid? Add some more vinegar. A bit smoother taste? Try some more sesame oil.
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3
Soaking the rice: Rinse the rice in a colander, moving your hand through the rice with the water running. Drain the water completely. Repeat this three times. In a bowl, soak the rice in cold water for at least 1 hour.
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4
Roasting the salty seeds: Set a large skillet over high heat. When the pan is hot, add the pumpkin seeds and sunflower seeds. Roast, moving the pan around to prevent burning, for 3 minutes. Add the sesame and chia seeds. Roast in the same manner for 2 minutes. Add the cumin, coriander, and fennel seeds. Roast in the pan, shaking it, for another 2 minutes. Turn off the heat. Add the salt, toss the seeds together, and set aside.
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5
Cooking the Rice: Drain the rice and put the rice in a microwave-safe bowl. Add enough water to be on the same level with the rice (usually about 1 1/2 cups). Heat in the microwave for 2 minutes, then stop, and stir in the rice. Cook the rice in 2-minute increments until it is soft and fluffy.
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6
If you don't have a microwave, then you can steam the rice. Fill a large pot with hot water, leaving 3 inches of space before the top of the pot. Put a bamboo steamer, or the metal insert that comes with pasta pots, into the pot. Put the rice in the steamer. Cover with a lid. Steam until the rice is soft and fluffy, about 10 minutes.
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7
Heating the Edamame: Heat the edamame to piping hot by either putting it in the microwave, or plopping it in a pot of boiling hot water for a couple of minutes and then draining.
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8
To serve, combine some of the sticky rice and edamame. Toss with the dressing. Top with the salty seeds.
