CRISPY RICE NUGGETS with SPICY “CHICKPEA CRAB” + A SPICY VEGAN MAYO

Cook your sushi rice according to directions on package then dump into a large bowl and mix so the heat releases. You can pop it into fridge so it cools.

Meanwhile, prepare the “chickpea crab”: In a bowl combine drained chickpeas and all ingredients. Mash with a fork until all is well combined and garbanzo beans are all broken up. Taste and adjust seasonings!

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

Making the crispy rice nuggets: Make sure the rice is cooled COMPLETELY. Then in a small bowl combine rice vinegar, sugar, salt and mix. Add to rice. Mix well, then form about 2 tbsp of rice into nuggets. PACK IN YOUR HANDS TIGHTLY!

In a bowl add in 1/4 cup of soy sauce.

In a large skillet over medium heat add 2 tbsp high heat oil. Cook the rice nuggets for 2 minutes on each side just until slightly golden then remove from the skillet and quickly dip the nuggets into the soy sauce.

Return the nuggets to the pan for 1 minute on each side.

Top crispy rice nuggets with the spicy chickpea “crab”, avocado, spicy mayo, fresh cilantro, chili flakes and ENJOY.