Apricot Sashimi And Orange Dipping Sauce

• Apricot Sashimi
• 8 fresh apricots, quickly blenched and peeled
• 2 cups sushi rice
• 3 cups milk, 1 teaspoon salt
• 2 teaspoons vanilla extract
• 2 tablespoons sugar
• 2 sheets Norrie
• 4 tablespoons Apricot Jam
• Orange Dipping Sauce:
• 1 medium thin-skinned navel orange thinly sliced
• 1 tablespoon canola oil
• 1/2 cup freshly squeezed orange juice
• 7 tablespoons Blue Agave Syrup
• 3 tablespoons freshly squeezed lemon juice
• 1/2 tablespoon cornstarch
• 1 tablespoon water
• Pinch of salt

1. Apricot Sashimi:rnIn a sauce pan bring milk to a simmer, add rice and cook until the rice is soft but not mushy. Mix in sugar, vanilla, cool to room temperature.
2. Cut the Norrie sheets in 1/3-inch ribbons. Wet your hands and form the cooled rice into oval shaped canals, chill before ready to assemble.
3. In a small pan, warm apricot jam, then strain and discard the pieces of apricots. Use a pastry brush to smear the top of rice canals with the warm jam. Place 1/2 of an apricot on top and tie with a Norrie ribbon.
4. Orange Dipping Sauce:rnIn a small pan heat the oil over medium-high heat. Add orange slices and stir-fry for 30-40 seconds.rnAdd orange juice, Agave Syrup, lemon juice and salt, then let simmer for 3 minutes.
5. Blend cornstarch with water, pour into sauce and cook. Stir until sauce bubbles and thickens slightly. rn Strain and pour into a serving dish, serve at room temperature.

apricot sashimi, fresh apricots, rice, milk, vanilla, sugar, apricot jam, orange dipping sauce, orange, canola oil, freshly squeezed orange juice, syrup, freshly squeezed lemon juice, cornstarch, water, salt

Taken from food52.com/recipes/12225-apricot-sashimi-and-orange-dipping-sauce (may not work)