• Prepare the rice in a rice cooker or as directed. I always rinse the rice before placing it in the rice cooker.
• Heat a pot of water and bring to a low simmer. Place a mesh colander the fits in the rim of the pot to use as a steam basket to place the shrimp in. The water should not be touching the colander, but just under it.
• Place the shrimp in the colander with a slice or two of fresh lemon and steam until the shrimp turn opaque and pink. This should take about four to six minutes. Remove the shrimp and place in the refrigerator until ready to use.
• Heat a large cast iron frying pan and place the sliced peppers, onions and garlic in a dry pan. Allow the peppers and onions to get a slight char.
• Remove from the pan and set aside. Add the sliced ginger while the veggies are still hot and drizzle with olive oil and season with salt, red pepper flakes and fresh ground black pepper.
• Place the scallions in the heated cast iron frying pan and allow the scallions to reach a nice char. Drizzle with a bit of olive oil and season with fresh ground sea salt and fresh ground black pepper.

For the Sesame Sauce:

• In a medium bowl combine the teriyaki sauce, soy sauce, sesame oil, fresh sliced ginger, chili paste, lemon juice, finely chopped garlic, honey and sesame seeds and combine.  Set aside.

Building the Bowl:

• Take a cup and using a paper towel wipe the inside with olive oil.
• Fill the cup with the cooked rice and press down so that the rice is firmly in the cup. Turn the cup upside down into the bowl that you wish to use.
• Around the rice place the peppers and onions, shrimp, sliced avocado, lemon wedge and chickpeas and drizzle the bowl with the prepared sesame sauce.
• Garnish with the chopped fresh cilantro.