VEGGIE SUSHI ROLLS

1. Make your sushi rice! Combine 2 cups of short grain Japanese sushi rice with 2 1/4 cup of water in a medium pot. Wash your rice. Bring to a light boil at medium high heat. Turn down to low and put the lid on. Let cook for 20 minutes and then turn the heat off. Do NOT take off the lid here. Let stand for 10 more minutes. Once done fluff with rice scooper.
2. While the rice is cooking combine the rice vinegar with the salt and sugar. Bring to simmer and turn off the heat. Whisk until the sugar dissolves into the mixture and set aside until the rice is done.
3. Pour the vinegar mixture over the cooked rice. Mix gently without smooshing the rice. Once mixed, transfer the rice into a large bowl and cover with a damp towel to prevent drying out. Place in the fridge to cool to room temperature.
4. Chop your sweet potato into matchsticks. Cover with olive oil, salt and pepper and roast at 425°F (218°C) until crispy (about 20-25 minutes). During this chop the rest of your veggies to fit nicely in your sushi roll.
5. Assemble the rolls! For the raw veggie roll: Place seaweed down rough side up. Cover with about a cup of sushi rice in an even layer leaving a bit of space at one end. Place the cucumber, carrot and avocado nicely in the middle. Sprinkle sesame seeds over it all. Lightly wet the open space left on the seaweed and begin to roll tightly. Cut into pieces with a wet knife! Sweet potato roll: Cover your rolling mat with plastic wrap. Cover with rice first and then the seaweed. Place roasted sweet potato and avocado on seaweed. Roll using the plastic wrap. Cut.
6. Drizzle unagi sauce over rolls, enjoy!