Thai Langoustine over Sushi Rice

Thai-inspired comfort food: tender langoustine paired with red onion, kale and red bell pepper and sushi rice, finished with fresh bay leaf and epazote and a hit of mace and caraway seed. 1. Pat the langoustine dry and season with salt, mace and caraway seed. 2. Heat canola oil in a heavy pan and grill the langoustine until it develops a deep golden crust, about 16 minutes. 3. Add red onion, kale and red bell pepper to the pan and cook until just tender, stirring in fresh bay leaf and epazote for fragrance. 4. Cook the sushi rice separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of italian dressing before serving hot.