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Wash and peel cucumbers. Slice them into long, thin strips using a vegetable peeler.
Prepare the sushi rice by mixing it with sushi vinegar, sugar, and water. Cook as instructed, then let it cool.
Combine the mashed chickpeas with vegan mayo, rice vinegar, and soy sauce until smooth.
Lay out plastic wrap on a flat surface.
Arrange cucumber slices on the wrap.
Spread a thin layer of sushi rice over the cucumber.
Layer the chickpea mixture over the rice.
Add avocado slices on top.
Drizzle with Sriracha mayo and sprinkle sesame seeds.
Carefully roll the sushi using the plastic wrap to form a tight roll.
Chill in the refrigerator for 30-45 minutes.
Remove from the refrigerator, discard the plastic wrap, and slice the roll into pieces.
Serve the sushi roll slices as a delicious and refreshing vegan dish.