Toast spices: Begin by toasting the coriander and cumin seeds in a dry skillet over medium heat until fragrant, about 2-3 minutes.

Mix dukkah: In a bowl, combine the toasted spices with chopped pistachios, white sesame seeds, crushed red pepper, and flaky sea salt. Mix well.

Cook carrots: In a pot, add the chopped carrots and cover them with water. Bring to a boil and cook until tender, about 10-15 minutes.

Blend puree: Drain the carrots, reserving some cooking liquid. Blend with 3/4 cup of carrot juice until smooth.

Form dough: In a large bowl, mix the carrot puree with kosher salt and mochiko until smooth.

Steam dough: Transfer to a steamer basket lined with parchment paper. Steam on high for about 20-25 minutes.

Cool and cut: Allow to cool before transferring to a cutting board. Cut into shapes.

Serve beautifully: Plate the mochi and top with dukkah, roasted carrots, pickled carrots, and fresh herbs. Drizzle with olive oil.