Prepare the sushi rice according to the package instructions.

Mix the chickpeas with 1 tablespoon of oil and a pinch of paprika powder.

Spread them out on a baking sheet lined with parchment paper and roast in the oven at 200 degrees for 25 minutes.

Mix the dressing ingredients together.

Meanwhile, cut the salmon into cubes and the cucumber into half-slices.

Halve the avocado, remove the pit and skin, and cut into slices.

Spoon half of the sushi rice into a bowl.

Then, arrange the cucumber, salmon, julienned carrots, chickpeas, and red cabbage next to it.

Place a few slices of avocado in the center.

Drizzle with a little dressing and garnish with the sesame seeds.

Repeat with the remaining ingredients to make a second bowl.