Bring a small pot of water to a boil . Cook shelled edamame for 3 to 5 minutes or until tender but not mushy ( again refer to package for specific cooking instructions ). Drain and rinse with cool water to stop the cooking process . To assemble , divide rice among serving bowls . Top with edamame , carrot , cucumber , and seaweed , plus a few slices of pickled ginger and a sprinkle of black sesame seeds as a finishing touch . Drizzle with sauce and serve at room temperature .