Braised Fennel Sushi

• Vegan
• Gluten free

• Produce

  • 2 Carrots
  • 1 Fennel, bulb
  • 2 tbsp Ginger, fresh
  • 3 Nori sheets

• Condiments

  • 1 2/3 tbsp Maple syrup
  • 1 tbsp Sriracha

• Pasta & Grains

  • 1 cup Black rice

• Baking & Spices

  • 1/4 tsp Salt
  • 4 Stars anise
  • 2 tbsp Sugar

• Oils & Vinegars

  • 1 tbsp Coconut oil
  • 1/4 cup Olive oil
  • 7 tbsp Rice vinegar

• Nuts & Seeds

  • 1/2 cup Cashews, raw

• Liquids

  • 3 1/4 cups Water

Found on fullofplants.com

Description

Ingredients

• 1 cup black rice
• 4 stars anise
• 2 cups water
• 3 tbsp rice vinegar
• 2 tbsp sugar
• 3 nori sheets
• 1 fennel bulb
• 1 tbsp coconut oil
• 1 tbsp maple syrup
• ¼ tsp salt
• 1 cup water
• 2 carrots, cut into matchsticks
• ¼ cup rice vinegar
• ¼ cup olive oil
• 2 tbsp fresh ginger, finely chopped
• ½ cup raw cashews, soaked for at least 4 hours
• ¼ cup water
• 1 tbsp sriracha (more to taste)
• 2 tsp maple syrup

Directions

• In a small saucepan, bring water to a boil.
• Add the carrots and cook for 1 minute. Drain and set aside.
• In a small bowl, whisk together the vinegar, olive oil and ginger. Add carrots, cover and refrigerate for at least one hour, overnight is best.
• In a medium saucepan, bring the water to a boil. Add the rice and stars anise. Cover, reduce the heat to low-medium and simmer for about 35 minutes until no liquid remains and/or the rice is soft. Depending on the rice you might have to add a little more water and cook longer.
• In a small bowl, mix the rice vinegar with the sugar and add to the rice. Mix well with a spoon and let sit for about 30 minutes.
• Wash the fennel, cut off the stalks and reserve the fronds.
• Cut the bulb lengthwise in half, then slice the halves again two times, leaving core intact. You should end up with about 8 thick slices.
• Heat the coconut oil in a skillet over medium heat and brown the fennel for about 5 minutes on each side. Add the maple syrup, salt and 1 cup of water.
• Cover and cook on medium heat for about 15 minutes, until tender.
• Cook uncovered for another 10 minutes until no liquid remains and the fennel is starting to caramelize.
• Remove from heat and let cool for at least 30 minutes. Cut into thin strips.
• Place all ingredients in the bowl of a food processor and puree until very smooth (about 5 minutes).
• Center one nori sheet on a cutting board lined with plastic wrap. My sheets were large so I had to cut about ⅓.
• Using wet hands, spread a thin layer of rice (a little less than ½ cup) on the sheet of nori and press firmly into an even and thin layer. Carefully turn the sheet of nori over so the black rice side is down.
• Arrange ⅓ of the fennel strips and 7-9 carrot matchsticks in the center of the sheet.
• Grab the edge of the sheet closest to you, and with the help of the plastic film roll it over the ingredients while keeping them in place with your fingers.
• If you have a bamboo mat, you can use it to shape the cylinder. It is optional and you can do it easily with your hands.
• With the plastic wrap still on, cut each roll into 8 pieces. Carefully remove the plastic wrap.
• Top each piece with fennel fronds and the sriracha sauce. Refrigerate for at least one hour.
• Serve with pickled ginger, soy sauce and the sriracha sauce leftovers.