Wash the rice and add it to the rice maker together with water. Cook according to the instruction.

Once cooked, transfer the hot rice to a large bowl and let it cool down slightly. When it’s still very warm, stir in the sushi vinegar.

Lay out the bamboo mat with an optional piece of plastic wrap on top sticking.

Cut off 1/3 of the nori seaweed sheet using kitchen scissors. Then place the remaining nori sheet towards the bottom of the mat, shinning side facing down.

Take 3/4 cup of cooked rice and evenly spread over nori while leaving 1/2 inch at the top of the sheet. Wet your fingers in the vinegar water to spread the rice in a thin layer.

Sprinkle sesame seeds on top of the rice, and then place sweet potato strips and avocado slices on top.

Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.

Roll the bamboo mat away from you and press the rice and filling together. Use the bamboo mat to continue rolling until reaching the blank nori on the edge.

Peeling the mat back away as you continue to roll, so that the nori can be rolled into a cylinder. Press the mat gently so that the roll won't fall apart when you cut it.

Place the roll on a cutting board and use a long sharp knife to cut off the edges on each side. Then cut each roll into 8 pieces. Serve and enjoy!