Yaki onigiri with miso chickpea filling

Rinse and drain the sushi rice two to three times, put it in a small saucepan with one cup of water and heat on medium-high.

When the water bubbles, stir, turn the heat to medium-low, cover and cook 15 minutes.

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

Mix the miso paste, cane sugar, a splash of sesame oil, rice vinegar and hot water for the miso flavouring.

Turn the heat off the rice and let it steam another 10 minutes, then mix in the sesame seeds.

Divide the rice into four portions; with damp hands flatten one portion, put about a tablespoon of chickpea filling in the centre and fold the rice over it.

Shape into a puck with firm pressure and repeat with the rest.

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

Flip and sear about a minute, spoon miso on the other side, flip and sear another minute without burning the rice.

Garnish with green onions and sesame seeds.