Start by making your sushi rice. Rinse and drain the rice in cold water until the water runs mostly clear. Pour the rinsed and drained rice into a rice cooker with 2 cups of water and cook until done.

Make your rice dressing. Take a glass liquid measuring cup and add the rice vinegar, sugar, and salt. Heat this in the microwave for about a minute until the sugar has dissolved.

Take a cookie sheet and lay your cooked rice out in a single layer on the cookie sheet, now add your vinegar mixture over as evenly as you can. Take a rice spoon or spoon and gently fold the vinegar mixture into the rice and let cool.

While the rice is cooking start your teriyaki chickpeas. Combine all the sauce ingredients except the cornstarch and stir. Take your cornstarch and mix with 1 TB of water until smooth then pour into the sauce and stir until combined. Mix your rinsed and drained chickpeas and a half to ¾ cups of this sauce in a small saucepan. Cook on medium heat, stirring frequently for about 10 minutes or until coated well and the sauce is thickened. Remove from heat and set aside. With the remaining teriyaki sauce heat it in the microwave for a minute or two until thickened. This can be used to drizzle onto the bowl.

Chop your cucumber, avocado, and seaweed if using.

Get your bowls ready and add the rice, teriyaki chickpeas, avocado, cucumber, and seaweed. You can drizzle some extra teriyaki sauce if you want. And enjoy!