Spicy Avocado and Sweet Potato Sushi

Instructions

1. 1

   Rinse the sushi rice under cold water until the water runs clear.

2. 2

   Combine the rinsed rice and

3. 3

   5 cups of water in a rice cooker or pot. Cook according to the rice cooker's instructions or bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes.

4. 4

   In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature.

5. 5

   While the rice is cooling, peel and julienne the sweet potato and carrot. Julienne the cucumber as well.

6. 6

   In a small bowl, mix the spicy mayo and sriracha. Set aside.

7. 7

   Lay a sheet of seaweed on a bamboo sushi mat, shiny side down. Wet your hands and spread a thin layer of sushi rice over the seaweed, leaving a 1-inch border at the top.

8. 8

   Arrange a few slices of avocado, sweet potato, carrot, and cucumber in a line along the bottom edge of the rice.

9. 9

   Drizzle a small amount of the spicy mayo mixture over the vegetables.

10. 10

    Using the bamboo mat, carefully roll the sushi away from you, pressing gently to form a tight roll. Seal the edge with a little water.

11. 11

    Repeat with the remaining ingredients.

12. 12

    Use a sharp knife to slice each roll into 6-8 pieces. Serve with additional spicy mayo or soy sauce if desired.