Step 1

Rinse the rice in a fine mesh strainer to remove excess starch (water should run clean). Shake off excess water.

Step 2

Add rinsed rice and salt to instant pot. Add water. Add 1 tsp salt.

Step 3

Cook on instant pot high pressure setting for 6 minutes (with full natural release).

Step 4

Transfer rice to bowl. Add rice vinegar evenly over rice.

Step 5

Gently fold rice to incorporate rice vinegar, be careful not to smash rice.

Step 6

Peel sweet potato and cut lengthwise into approximately 1/2-inch thick strips.

Step 7

Coat with olive oil and bake for approximately 15-25 minutes (on 425F). Sweet potatoes should be tender.

Step 8

Allow to cool before preparing sweet potato sushi rolls.

Step 9

Cover a bamboo sushi rolling mat with plastic wrap.

Step 10

Place a sheet of nori on the mat.

Step 11

Dip hands in water and clap to remove excess water. It helps to keep small bowl of water near you and a towel.

Step 12

Spread a layer of rice across the nori. You will use about 1 cup cooked rice per full nori sheet.

Step 13

Spread rice over whole surface of nori (no gap).Then sprinkle with sesame seeds.

Step 14

Flip nori over (rice side down, nori up).

Step 15

Place 3-4 thin sweet potato strips lengthwise in a strip across the rice. Placement should be aboiut 1 inch or so from the bottom of the rice paper. Be careful not to put too many or sushi roll will not close well.

Step 16

Use bamboo mat to lift edges up and over filling. Use fingers to tuck roll.

Step 17

Tuck mat tightly into roll shape so only nori with no rice is exposed, pull back and tighten.

Step 18

Move mat and shape roll, repeat squeeze and shape.

Step 19

Slice and wipe with wet towel after each slice to prevent knife from getting too sticky.

Step 20

Cut in half and then each half into 3 segments.