Garlic-Butter Agar Agar with Jicama

Tender agar agar paired with jicama and water chestnut and sushi rice, finished with galangal and a hit of caraway seed and dried rosemary. 1. Pat the agar agar dry and season with sea salt, caraway seed and dried rosemary. 2. Heat grapeseed oil in a heavy pan and sauté the agar agar until it develops a deep golden crust, about 17 minutes. 3. Add jicama and water chestnut to the pan and cook until just tender, stirring in galangal for fragrance. 4. Cook the sushi rice separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.