Ingredients

Rice Skull
• 3/4 cup jasmine rice, rinsed
• 1 1/2 cups water
• 1 teaspoon corn starch or tapioca starch
• 1 teaspoon lemon juice
Skull Decorations
• 1 cup cooked red lentils
• 1 cup grape tomatoes, halved
• 6 small crimini mushrooms, sliced
• 1 small carrot, sliced
• 1/2 avocado, sliced
• 1/4 cup black olives, sliced
• 1 green onion, chopped
• about 1/2 cup of loose baby spinach
• sriracha
Post Decorating, Pre-serving Spice Additions
• 1/2 teaspoon cumin powder
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano or basil
• 2 tablespoons nutritional yeast
• tamari or salt to taste
• salsa (optional)

Instructions

1. Place the rice and water in a small sauce pan and bring to a boil on medium-high heat, when boiling, cover and reduce heat to low and cook for 15-20 minutes - until water is absorbed and rice is soft. Remove from heat and stir in corn starch and lemon juice until well mixed. Set aside for 5-10 minutes to cool.
2. Once cool empty rice onto a cutting board or large serving plate and form into a skull. Use a tablespoon to place mounds of lentils around the edge and continue decorating with vegetables. For example, I used spinach and tomato halves in between the lentils on the outside of the skull. Avocado and black olives for the eyes, a carrot for the nose, green onions for the mouth, mushroom and avocado for the cheek hollows, and beads of sriracha for decoration. Be creative and use whatever vegetables you have on hand.
3. Place any vegetables that don't get used into a bowl. Once you've admired the sugar skull, empty it into a large bowl along with extra vegetables and spices. Stir until evenly mixed and enjoy!