Yaki onigiri with a chickpea filling and miso glaze

Rinse and drain the sushi rice in a small saucepan two to three times to remove excess starch; add the water.

Heat on medium-high; when the water bubbles, stir, turn to medium-low, cover and cook 15 minutes.

Rinse and drain the chickpeas; add toasted sesame oil, salt and chili flakes and mash with a fork.

Mix miso paste, cane sugar, toasted sesame oil, rice vinegar and hot water until combined.

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

Transfer the rice to a mixing bowl, mix in the sesame seeds and divide into four equal portions; have parchment paper ready.

With damp hands, flatten a portion, put about a tablespoon of chickpea filling in the center, fold the rice over and press firmly into a puck. Repeat.

Heat a non-stick pan on medium with a drizzle of avocado oil and add the rice balls; spoon miso mixture on top.

Flip and sear about a minute, spoon miso on the other side, flip again and sear another minute, not too long or the rice burns.

Plate and garnish with green onions and a sprinkle of sesame seeds.