Use a veggie peeler to remove the jicama peel. Then cut it into 1-inch chunks. Transfer the chunks to the bowl of a food processor fitted with an S-blade. Secure the lid and pulse until the jicama has a rice-like texture. You can use it right away for a stir fry or rice bowl. If you'd like to use this for sushi, I recommend transferring the rice to a thin dish towel. Squeeze out as much excess moisture as possible– you'll likely see quite a bit of liquid squeezed out! Once the excess liquid has been removed, you can use this rice in veggie sushi or any other rice dishes you like. For warm rice, transfer to a skillet over medium heat and cook for 2 to 3 minutes, until any excess moisture evaporates. Leftovers can be stored in an airtight container in the fridge for up to 4 days.
