CRISPY RICE NUGGETS with SPICY “CHICKPEA CRAB” + SPICY vegan MAYO | Alexa Fueled Naturally
CRISPY RICE NUGGETS with SPICY “CHICKPEA CRAB” + SPICY vegan MAYO
60 mins prepServes 4
Delicious vegan crispy rice nuggets made from sushi rice, topped with a flavorful and spicy chickpea 'crab' mixture and a creamy, spicy vegan mayonnaise. Garnished with avocado, jalapeño, chili oil, and fresh cilantro.
1. Rinse the rice in a strainer until the water runs clear. Combine rice 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 mins then dump into a large bowl and mix so the heat releases.
2. In a separate small bowl, combine the rice 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. (You can put into fridge for a little too)
3. * Prepare the “chickpea imitation 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.
4. *Prepare the spicy mayo*: Combine all ingredients in a bowl. Mix well to combine. Taste and adjust seasonings to your liking!
5. *Making the crispy rice nuggets* make sure the rice is cooled COMPLETELY, then TIGHTLY form into nuggets. In a bowl add in 1/3 cup of soy sauce.
6. In a large skillet over medium heat add 1-2 tbsp avocado oil or sesame oil. Cook them for 2 minutes on each side just until slightly golden then remove from the skillet! Dip quickly in bowl of soy sauce. (Note: The post states "Last two steps IN COMMENTS !" indicating the full instructions are not provided here.)
