Vegan Crispy Rice

Cook rice according to package. In a small saucepan, heat vinegar and sugar until sugar dissolves. Add to your cooked rice and place in the refrigerator for 30 minutes-overnight.

Heat a large skillet over medium heat. Add about 1/2 inch of avocado oil to the skillet.

Form rice into log shapes and place in the hot oil. Cook until golden brown, 3-4 minutes each side. Careful not to overcook, you still want the rice to be chewy in the middle! Place on a paper towel lined plate and set aside.

For the avocado mixture, combine all ingredients and add more sauces to taste.

For the spicy mayo, combine all ingredients with a whisk and add water 1 tsp at a time until you get a dressing consistency.

Add avocado mixture to the crispy rice and top with cucumber, jalapeño, spicy mayo and furikake seasoning. Serves 4-6 people!