Prepare the Chickpea “Salmon”:

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

Make the Crispy Rice:

1. In a separate bowl, combine the cooled sushi rice with rice vinegar, sugar, and salt. Mix gently to incorporate.
2. Line a baking sheet 8 or 9 inches wide with a parchment paper.
3. 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.
4. Once the rice has chilled, cut the rice into bitesized rectangles.
5. Heat avocado oil in a large skillet over medium heat.
6. Fry the rice bites in batches until golden brown and crispy, about 3-4 minutes on each side. Drain on paper towels.

Assemble the Crispy Rice:

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

• 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