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.