Crispy rice with spicy chickpea “crab” (vegan, gluten-free)

INGREDIENTS

Sushi Rice:*you can make the rice hours ahead of time as it needs to cool down before you can start this recipe
2 cups jasmine rice

3 cups water, plus extra for rinsing rice

1 tbsp white wine vinegar

1 tbsp brown sugar

1 tsp himalayan sea salt

Spicy mayo: 

1/2 cup vegan mayo

1-2 tbsp sriracha (depending on your liking)

1 tbsp coconut aminos or soy sauce

Juice of 1/2 lemon

1 tsp garlic powder 

1 tsp ground paprika 

Salt and pepper to taste 

Chickpea “crab”:

1 can garbanzo beans 

2 tbsp vegan mayo

1 tbsp sriracha (more or less depending on your liking)

1 tsp paprika 

1 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

Juice of 1/2 lemon

Other ingredients:

Jalapeño, thinly sliced 

Chili pepper flakes 

1/3 cup coconut aminos

Avocado oil for pan frying 

DIRECTIONS

1. Rinse the rice until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Let sit for 10 minutes then dump into a large bowl and mix for the heat to release. 

2. In a separate small bowl, combine the white vinegar, sugar and salt, mix then stir into the cooked rice. Let it cool COMPLETELY! The rice nuggets will fall apart if it's warm. (I place the rice in the fridge for a bit if I haven’t made it hours in advance)

3. Prepare the chickpea “crab” -- in a bowl combine drained chickpeas and all ingredients. Mash with a fork until all is combined and garbanzo beans are all broken up. Taste and adjust seasonings!

4. Prepare the spicy mayo -- combine all ingredients in a bowl. Mix well to combine. Taste and adjust seasonings to your liking! 

5. Make crispy rice -- make sure the rice is cooled COMPLETELY, then tightly form into squares, rounds or rectangles. In a bowl add in 1/3 cup of coconut aminos or soy sauce

6. In a large skillet over medium heat add 1-2 tbsp avocado oil. Cook the nuggets for 3 minutes on each side just until slightly golden then remove from the skillet and quickly dip the rice nuggets into the coconut aminos/soy sauce

7. Return the rice nuggets to the pan for an additional 2-3 minutes on each side *add in an extra 1 tbsp oil to the pan if needed

8. Remove from the skillet and top with the spicy chickpea “crab”, then garnish with sliced jalapeño, a dollop of spicy mayo, chili flakes and ENJOY!