Chickpea salad poke bowl, avocado, sticky rice, nori and ponzu sauce

Wash the rice, and cover it with water (one and a half times the amount of rice) and a pinch of salt.

Bring to a boil, stir and cover. Reduce heat to low and cook for 12 minutes. Turn off the heat but leave on the element.

Strain and rinse the chickpeas. Place in a bowl. Crush with the back of a fork. They don’t all have to be crushed.

Finely dice the celery and red onion. Add to the chickpeas, along with the teriyaki mayo.

Taste and add salt, as needed.

Boil the jug and pour into a bowl with the edamame. Leave for 5 minutes to soften. Strain.

Cut the avocado in half. Remove the stone, scoop out the flesh and thinly slice.

Slice the cucumber lengthwise, then in half again. Dice into small cubes.

Serve rice topped with chickpea salad and vegetables around the outside. Drizzle with ponzu sauce. You can use the nori to make little parcels of rice, chickpeas and cut vegetables.