Plant-Based Spicy Salmon Crispy Rice with Good Foods Chunky Guacamole.

 

Get ready for game day with a delicious twist on a classic favorite! I whipped up a batch of plant-based spicy salmon crispy rice using my signature chickpea “salmon” filling, perfectly crispy rice, and topped it off with Good Foods Chunky Guacamole. This dish is not only a crowd-pleaser but also a healthy, plant-based option that everyone will love. Perfect for sharing with friends and family while cheering on your favorite team! Dive into this flavor-packed recipe and elevate your Sunday football experience with Good Foods!

Serving Suggestions:

Servings: 10

Ingredients:

For the Chickpea “Salmon” Filling:
● 2 cans (15 oz each) chickpeas, drained and rinsed
● 2 tablespoons nori flakes or furikake
● 3 tablespoons of vegan mayonnaise
● 2 tablespoons soy sauce or tamari (optional)
● 1 tablespoon sriracha (adjust to taste)
● 1 teaspoon garlic powder
● 1 teaspoon onion powder
● Salt and pepper to taste

 

For the Crispy Rice:
● 4 cups cooked sushi rice (cooled)
● 2 tablespoons rice vinegar
● 1 tablespoon sugar
● 1 teaspoon salt
● 1/4 cup avocado oil (for frying)

 

For Assembly:
● 1 container of Good Foods Chunky Guacamole
● Sesame seeds or furikake mix (for garnish)
● lemon wedges

 

Directions:

1. Prepare the Chickpea “Salmon”: In a large bowl, mash the chickpeas with a fork or potato masher until chunky. Add nori flakes, sriracha, mayonnaise, garlic powder, onion powder, soy sauce, salt, and pepper. Mix until well combined. Set aside.

 

2. Make the Crispy Rice: In a separate bowl, combine the cooled sushi rice with rice vinegar, sugar, and salt. Mix gently to incorporate. Line a baking sheet 8 or 9 inches wide with a parchment paper. Lay the rice on a lined baking sheet, firmly press down into a 1/2 inch thick square block. Wrap and refrigerate for at least 1 hour or overnight. You can also freeze in the freezer for about 30 minutes. You want to chill the rice so that it is easy to cut into cubes.Once the rice has chilled, cut the rice into bitesized rectangles.

 

3. Heat avocado oil in a large skillet over medium heat. Fry the rice bites in batches until golden brown and crispy, about 3-4 minutes on each side. Drain on paper towels.

 

4. Assemble the Crispy Rice: Top each crispy rice patty with a generous spoonful of chunky guacamole, the chickpea “salmon” filling, and the lemon wedge. Drizzle with more sriracha if you like an extra kick!