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 1/3.

Using wet hands, spread a thin layer of rice (a little less than 1/2 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 1/3 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.