Get your rice ready and season with the sushi vinegar, set aside, it's best to work with freshly made rice while it's still warm;

Mash the chickpeas and black beans together, I like to leave some texture;

Fold in the chopped veggies, homemade mayo, and lemon juice, give it a taste before you add more salt and pepper, please note if your beans are not salt-free you might not need extra salt, so season to your prefereence!

Thinly slice the avocado and drizzle on some lemon juice to slow down oxidation;

Place a piece of saran wrap on your cutting board or counter surface, press down about 1 cup of rice, place a few slices of avocado on top, then cover with another piece of saran wrap;

Flip it over, now the avocado side is on the bottom and the plain rice side is on top, remove the top saran wrap, add the chickpea black bean mash, you can add as much as you like I like to add 2 ice cream scoops worth;

Pick up the corners of the saran wrap and close up the onigiri, shaping with your hands and make sure the opening is sealed with rice, press firmly into a ball shape;

Remove the saran wrap, serve immediately or keep in the fridge for up to one day, enjoy!