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1
Puree bell pepper with vinegar and sugar in a blender until smooth.
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2
Transfer to a small heavy saucepan and stir in red pepper flakes.
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3
Simmer 5 minutes, then pour through a fine sieve into a bowl, pressing on solids.
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4
Rinse rice in a bowl in several changes of cold water until water is almost clear; drain well in a large sieve.
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5
Combine rice and 2 cups water in a 3-quart heavy saucepan and let stand 10 minutes.
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6
Cover with a tight-fitting lid and bring to a boil over high heat.
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7
Cook at a rapid boil (lid will be rattling and foam may drip down outside of pan) 5 minutes, or until water is absorbed.
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8
Remove from heat and let stand, covered, 10 minutes.
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9
Transfer warm rice to a large wooden bowl and sprinkle vinegar over it, a little at a time, while gently tossing with a flat wooden paddle or spoon so vinegar is absorbed and rice cools as it is aerated.
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10
Cool to room temperature.
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11
Stir together ginger and wasabi paste and remove edamame beans from pods.
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12
Have ready a bowl of warm water (for dipping hands and spoon) and a double-thickness 12-inch square of plastic wrap.
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13
Holding plastic in palm of 1 hand, put an edamame bean in center and invert a packed tablespoon of rice on top of bean.
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14
Gather plastic up around rice and twist tightly to form a ball (bean should still be visible).
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15
Unwrap, leaving plastic in your hand, and, going in from side opposite bean, poke a dampened finger into center of ball and fill with 1/4 teaspoon ginger mixture.
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16
Close rice over mixture and twist plastic tightly to re-form ball, then flatten slightly.
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17
Remove rice ball from plastic.
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18
Sprinkle sesame seeds over top and sides of rice ball, pressing lightly to adhere (do not coat bean with seeds).
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19
Transfer rice ball, bean side up, to a plate.
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20
Make more rice balls in same manner.
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21
Serve rice balls with dipping sauce.
