Vegan green dragon roll

Wash and drain the sushi rice 3 to 4 times until the water is clear. Add 1 cup water and heat on medium-high; when it starts to bubble, stir well.

Turn the heat to low and cover for 15 minutes.

Mash the chickpeas with tahini, dijon mustard, white sesame seeds, hot sauce, pink salt and lemon juice using a fork.

Turn the heat off and let the rice steam another 10 minutes.

Transfer the rice to a large mixing bowl, mix in the rice vinegar, spread it along the sides of the bowl and cool 5 minutes.

Cover the sushi mat with cling film and lay on the nori.

With wet hands spread a thin layer of rice over the nori, leaving a small space at the top. Sprinkle generously with black sesame seeds and flip.

Lay the chickpea filling along the sheet ('Pick pea filling' as transcribed) and roll the mat over, pressing into the roll.

Slice the avocado thinly, spread it over the roll and sprinkle with black sesame seeds.

Cover the roll with cling film and tighten by twisting the sides.

Slice, then remove the cling film. Serve with soy sauce.