Rinse rice in cold water until the water runs clear, then drain.Heat olive oil and sauté shallots and rice to lightly toast. Add cold water and first listed salt. Bring to a boil, stir once, cover, reduce heat to low and continue to cook the rice until fluffy, about 40 minutes stirring one more time during the cooking. Set aside.
Cut nori sheets into small squares and once the rice is done, stir into the rice and allow the nori to bloom. Set aside.
Cut sugar snap peas into thirds. In a large sauté pan heat the sesame oil, garlic, cabbage, snap peas, and garbanzo beans, 3-5 minutes. Do not overcook.
Incorporate the rice and nori into the sautéed vegetables. Add the second listed salt, cumin, white pepper, pumpkin seeds and lemon juice and stir thoroughly. Serve warm.