Korean Sushi Rolls With Walnut-Edamame Crumble

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2 cups sushi rice, rinsed well

2 cups water

1 tablespoon canola oil

2 cups coarsely chopped walnuts

1 cup shelled edamame (4 ounces)

3 tablespoons molasses

1 1/2 tablespoons soy sauce, plus more for serving

1 tablespoon toasted sesame seeds

10 sheets of nori (see Note)

20 shiso leaves (see Note)

10 nori-length pieces of pickled daikon or other Asian pickled radish (see Note)

2 large carrots, cut into thin 2-inch-long matchsticks

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