Prepare sushi rice according to package directions.
Transfer the rice into a flat pan or container. Using a wooden spoon or spatula, firmly press into the container until compact. The rice layer should be about ⅓-inch thick. Add a sheet of foil across the top and press down evenly again. Refrigerate for two hours or overnight.
Prepare the vegetables in the meantime.
When ready, remove the foil from the rice container and flip onto a chopping board, tapping until the rice falls out in one piece. Slice into square pieces.
Add a small amount of oil to a non-stick frying pan and increase to high heat. Fry the rice forms for 2 minutes or until golden and crispy on each side.
Prepare your bites. Layer carrots and cucumbers between rice squares. Top with a nori square strip, add a dollop of almond butter then press a whole almond gently into the butter. Garnish with watercress if desired.
Almond Board of California