Vegan Spicy Tuna Crispy Rice

Ingredients:

-2 cups Sticky Rice, cooked

-1 can Chickpeas

-1/4 cup Dried Nori Flakes

-1/4 cup Vegan Mayo

-1/4 cup Onion, minced

-2 tablespoons Sriracha

-2 tablespoons Nutritional Yeast

-1 tablespoon Sesame Oil

-1 tablespoon Korean Chili Powder

-Nori Sheets (sliced into the shape of your crispy rice)

-Sliced Avocado

-Green Onion, thinly sliced lengthwise for topping

The Following Seasonings to Taste:

-Black Pepper

-Garlic Powder

-Seasoned Salt

-Non-Stick Spray

Directions:

Spray a small rectangular glass or metal pan with with non-stick spray and spread the rice into an even 1/2 inch layer. Place the rice in the fridge for at least an hour or until the rice is firm. If the rice is still hot, be sure to bring it down to room temperature before placing it in the fridge
Drain the chickpeas and add them to a large bowl. Mash them to your desired consistency. Add the mayo, nori flakes, onion, sriracha, nutritional yeast, sesame oil, chili powder, and seasonings. Adjust spice and other seasonings to taste
Pre-heat your oven to 400º F. Cut the rice into rectangles and place them on a baking sheet. Spray the rice cakes with non-stick spray. Bake the rice cakes for 15 minutes. Then, move them to the broiler and broil them on 500º F for three minutes on each side
Top the rice cakes with the nori sheet, avocado, spicy tuna mixture, and sliced green onions.