Preheat oven to 200
Rinse sushi rice under cod water and set aside until drained
Add the rice to 250ml cold water and pinch salt. Bring to the boil and then lower heat and cover for 15 minutes. Once finished keep covered for 10 minutes

Score the base of the tomatoes and add to boiling water

Slice the radishes finely and add them to a bowl with half of the rice vinegar, pinch of sugar and set aside to pickle.

Slice the spring onions into batons
Finely shred the spring greens and add to a baking tray. Sprinkle with a generous pinch of salt,1 tsp sugar and drizzle with oil. Mix it all up and cook in the oven fot 10 minutes until crispy

Peel the tomatoes, chop into quarters and remove the seeds. Put the tomato petals in a bowl with tamari and mirin and set aside to marinade

Microwave the edamame beans
Combine the mayo and wasabi paste with a splash of water

Stir remaining rice vinegar into the rice with a pinch of sugar

Serve in bowls all topped with sesame seeds and crispy onions