Crispy Rice Nuggets
Ingredients
- avocado, sliced
- jalapeño or serrano pepper, thinly sliced
- chili oil or chili pepper flakes
- fresh cilantro, chopped
- 1/3 cup soy sauce
- avocado oil or sesame oil for pan frying
Preparation
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
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 its warm
You can put into fridge for a little too)
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
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 tightly form into nuggets
In a bowl add in 1/3 cup of soy sauce
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