To make the sushi rice, combine rice vinegar and sugar in a small saucepan. Cook over medium heat until sugar has dissolved, about 2-3 minutes. Add cooked rice to the pot, along with a pinch of salt, stir to combine and set aside to cool.

To make the spicy mayo, whisk together mayonnaise and sriracha in a small bowl. Set aside.

Combine chickpeas, mayonnaise, soy sauce, vinegar, sriracha, onion powder, and garlic powder in a blender or food processor. Pulse until combined but still rough in texture. Alternatively, combine ingredients in a bowl and mash together with a fork. Taste and adjust with more sriracha, if desired. Add scallions and stir once more to combine.

Trim and slice cucumbers in half lengthwise and use a spoon to scrape out the seeds to make a “boat”.

Fill each boat with rice, using wet hands to gently pack the rice into the cucumber. Top with a layer of the chickpea mixture, then drizzle cucumber boats with spicy mayo and sprinkle with sesame seeds. Slice each cucumber boat in half before serving.

tips

• You can use regular rice or for stickier rice, use a short grain or sushi rice.
• A 19 oz (540 mL) can of chickpeas, drained and rinsed, will yield 2 cups (500 mL) cooked chickpeas.