Spicy Avocado and Sweet Potato Sushi Rolls

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 until the water is absorbed.

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 cut the sweet potato into thin strips. Steam or microwave the sweet potato strips until tender, about 5-7 minutes.

6. 6

   Peel and cut the carrot and cucumber into thin strips.

7. 7

   Cut the avocado in half, remove the pit, and slice the flesh into thin strips.

8. 8

   Lay a sheet of seaweed on a bamboo sushi mat or a clean surface. Spread a thin, even layer of sushi rice over the seaweed, leaving a 1-inch border at the top edge.

9. 9

   Arrange a few strips of sweet potato, carrot, cucumber, and avocado horizontally across the center of the rice.

10. 10

    Drizzle a small amount of teriyaki sauce and sriracha over the vegetables.

11. 11

    Using the bamboo mat or your hands, carefully roll the sushi away from you, applying gentle pressure to keep the roll tight. Seal the edge with a little water.

12. 12

    Repeat with the remaining ingredients to make additional rolls.

13. 13

    Using a sharp knife, cut each roll into 6-8 pieces. Serve with additional teriyaki sauce and sriracha if desired.