Step 1

Cook the sushi rice according to package instructions.

Step 2

When done cooking, stir in the rice vinegar, salt, and sugar if using.

Step 3

Preheat the oven to 400 degrees Fahrenheit.

Step 4

Wash and peel the sweet potato and chop into roughly 2 inch long slices (about 1/2 inch thick).

Step 5

Whisk the egg in a medium bowl.

Step 6

In another bowl, whisk together the rice flour, salt, and garlic powder.

Step 7

In another bowl, add the breadcrumbs.

Step 8

Create an assembly line with the eggs, flour, breadcrumbs and a baking tray lined with parchment paper.

Step 9

Dip one sweet potato slice in the egg, then the flour, and then in the breadcrumbs. You can repeat this process a couple of times if you want the coating to be thicker. Place on the baking tray and repeat with all of the sweet potato wedges. Try to leave a bit of space between each sweet potato so they can really crisp up.

Step 10

Bake for about 25-30 minutes or until lightly browned and crispy on the outside. This next step is optional, but if you want to crisp up the outside more, add the cooked sweet potato wedges to a pan with hot oil, just enough to cover the bottom. Fry on each side for about 1 minute or until golden.

Step 11

To assemble the sushi, add a nori sheet to a sushi rolling mat. Add a layer of rice to the bottom 2/3 of the nori, leaving about 2 inches of space at the top (see image). Press the rice down firmly to ensure it sticks. It helps if your fingers are a bit wet.

Step 12

Add all your fillings to the bottom half of the rice. For this recipe we are using sweet potato, cucumber, and avocado.

Step 13

To roll, use the bamboo mat to gently fold the roll up and out. Keep rolling until you get to the last inch of the nori. Use some water to seal the ends together.

Step 14

Repeat until all rice has been used.

Step 15

To make the dressing, whisk all ingredients together in a bowl. Add water until it is your desired consistency. Drizzle on top of the sliced sushi an enjoy!