Make the rice

1. Rinse the rice in a strainer until the water runs clear.
2. In a pot, combine the rice and water and let it soak for 30 minutes.
3. Bring the rice to a boil, then reduce the heat to low and cover the pot with a lid. Let it simmer for 15 minutes.
4. Remove the pot from heat and let it sit for 10 minutes.
5. Once the rice has cooled down, add salt and mix well.

Make the Chickpea 'Tuna' Filling

1. Place the chickpeas in a large bowl and use a fork to mash them up until they are mostly broken down, but still have some texture.
2. Add the vegan mayonnaise, soy sauce and shredded nori seaweed sheet to the bowl with the mashed chickpeas. Stir everything together until well combined.
3. Taste the mixture and add salt and black pepper to taste.

Make the Avocado filling

1. Cut the avocado open, and remove the pit. Peel the skin off then cut the avocado into small pieces.

Roll into rice balls

Method 1: If use an Onigiri mold: Add 2 tbsp of rice in the bottom, followed by the filling and more rice on top. Press down with the Onigiri mold.

Method 2: If use your hands:

1. Prepare a bowl of water and gather all the other ingredients.
2. Wet both hands by dipping them in water. This will prevent the rice from sticking to your hands.
3. Salt both of your hands and rub together.
4. Add 2 tbsp rice to your hand, followed by 1 tsp of the filling and 1 tbsp of rice.
5. Close the rice by wrapping it into a ball.
6. Press the rice around the filling firmly to create a triangle shape. Use both of your thumbs to shape.

Fry the Onigiri

1. In a bowl, mix together the soy sauce, mirin and sugar.
2. Lightly oil a pan over medium heat, add the rice ball and fry each side for 2-3 minutes until golden. Brush each side with the sauce before flipping
3. Remove from pan when done. Cut and wrap the nori around the rice ball (shiny shine out). Brush the nori with some water so it can stick better to the rice balls.