Spicy "Chickpea Crab" Crispy Rice
This Spicy "Chickpea Crab" Crispy Rice recipe is perfect for serving guests! The flavor and presentation are simple irresistible!
PREP TIME
COOK TIME
TOTAL TIME
INGREDIENTS
For the sushi rice
- 2 cups sushi or short grain rice
- 3 cups water, plus extra for rinsing rice
- 2 tbsp rice vinegar, or white wine vinegar
- 1 tbsp sugar
- 1 tsp salt
For the chickpea imitation crab
- 1 can garbanzo beans (aka chickpeas)
- 2 tbsp vegan mayonnaise
- 1 tbsp sriracha (more or less depending on your preference)
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp ground pepper
- Juice of 1 Lemon
For the spicy mayo
- 1/2 cup vegan mayonnaise
- 1-2 tbsp sriracha (or your favorite hot sauce, I used truffle hot sauce)
- Juice of 1 lemon
- 1 tsp garlic powder
- 1 tsp ground paprika
- 1 tbsp soy sauce
- Salt and pepper to taste
Other Ingredients
- Avocado, sliced
- Jalapeño or Serrano pepper, thinly sliced
- Chili oil or chili pepper flakes
- Fresh cilantro, chopped
- 1/3 cup soy sauce or Tamari
- Avocado oil or sesame oil for pan frying
EQUIPMENT
- 2 small mixing bowls
- Large mixing bowl
- Large pan
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
For the sushi rice
- Rinse the rice in a strainer 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 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 it's warm. (You can put into fridge for a little too.)
- 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!
For the chickpea imitation crab
- Combine all imitation crab ingredients in a bowl and mix well to combine. Taste and adjust seasonings to your liking!
For the spicy mayo
- Combine all spicy mayo ingredients in a small bowl and set aside.
For the crispy rice nuggets
- Make sure the rice is cooled COMPLETELY, then tightly form into squares, rounds or rectangles. 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 and quickly dip the rice nuggets into the soy sauce.
- 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.
For the assembly
- Remove from the skillet and top with the spicy chickpea “crab”, then garnish with sliced avocado, a dollop of spicy mayo, fresh cilantro, chili flakes and ENJOY!
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
