Crispy Rice with Spicy Chickpea “Crab”

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.

recipes, sushi, crispy rice, spicy chickpea, vegan, recipe