Making the Rice

1. Heat olive oil in a deep skillet for which you have a lid. Add rice and sauté for 5 minutes. Add 1.5 cups of water, 1/2 tsp salt and bring to a boil. Cover the skillet, lower the heat, and simmer for 20 minutes. Turn off the heat and let it sit undisturbed for 10 minutes.  Mix in the sesame seeds.

Making the rice bowl

1. Add shawarma seasoning and 1/2 tsp salt in a small bowl and mix well.
2. Heat 2 teaspoons of the olive oil in a large skillet. Add the sliced mushrooms and 1 teaspoon of the shawarma spice, and cook over medium heat for 7-10 minutes,  or until all the water the mushroom releases cooks out. Stir often and set aside once cooked.
3. In the same skillet, heat the remaining teaspoon of olive oil. Add the chickpeas and one teaspoon of spice and cook over medium heat for 2 minutes, tossing constantly
4. To arrange the bowl add 1 cup of rice per bowl, place mushrooms, chickpeas, tomatoes, cucumbers, and corn on top, and drizzle with spicy tahini sauce or your favorite dressing and Schug for extra flavor and heat.