Raw Kimchi Risotto
[Vegan]

To Make the Blooming Wild Rice:

1. Place the rice in the food processor for one full minute.  When it's done, make sure the rice is covered in black powder, if not, run it a little bit longer.
2. Rinse the wild rice well under water until the water runs clear.
3. Place into a large, 1/2-gallon mason jar, or very large bowl with enough water to soak it and cover.
4. Let it sit for 12-18 hours.
5. Start soaking the cashews for the kimchi sauce 2-4 hours before you are finished blooming the rice, so that everything is ready to go.
6. Once the rice is bloomed, rinse and drain.  Transfer the wild rice into a larger bowl.

To Make the Kimchi Sauce:

1. Add ingredients for the kimchi sauce into the blender and blend until smooth.
2. Mix the kimchi sauce into the wild rice and toss well until the sauce evenly coats the rice.
3. Add in the roughly chopped kimchi and minced green onions and toss lightly.
4. Cover the bowl with plastic wrap and chill in the refrigerator for a couple of hours so that the flavors can sink in and intensify.
5. If you own a dehydrator, don't refrigerate.  Instead, line the tray with a mesh sheet and then a silicone sheet.  Spread out the wild rice thinly and dry it at 115°F for 2 hours to warm it up.  Mix the risotto again before you plate.
6. Plate and top with some more kimchi, sliced green onions, thinly cut nori sheets, and sesame seeds if desired (optional).