• Prepare the sushi rice by rinsing it in cold water.
• Cook your rice on the stovetop by boiling it and cooking on low heat for about 20 minutes or use an Instant Pot and cook on low heat for 12 to 14 minutes. The rice should absorb the water and have a sticky texture.
• Mix the vinegar, sugar, and salt in a bowl. Heat it up in the microwave until the solids are dissolved.
• In a large bowl, mix the vinegar mixture and add the cooked rice. Allow this mix to cool.
• Cut up your vegetables and tofu into small slices and strips.
• Cut up the yam or sweet potato into thin strips, spray with olive oil, and bake in a pan for about 25 minutes until tender. Turn them halfway through to make them crispy.
• While the yam is baking, fry the tofu in a pan for about 5 minutes or until crispy and golden. Then add the soy sauce and mix well.

Wrapping the sushi rolls

• Once all your filling ingredients are done, it's time to wrap the rolls.
• Place the nori sheets on the bamboo mat with the shiny side facing down.
• Fill up a small bowl with a bit of cold water. This will be used to wet your hands when rolling.
• Place a sheet of nori paper onto the bamboo mat and take approximately 1 handful or 1 cup of rice. Put it in the middle of the nori paper.
• Leave 1-2 cm of the nori sheet uncovered at the top because that’s how you’ll seal the rolls.
• Start filling one end of the sheet and place the thinly sliced strips of cucumber, avocado, yam, carrots, tofu, and some watercress at the edge (bottom) of the nori sheet.
• Don't use more than 5 filling pieces or the roll will be too full.
• To begin rolling, tuck your thumbs under the mat and hold the ingredients in place with your fingers and start rolling with light pressure. Wet your fingers in the process.
• Roll up the sheet and cut in half, then slice into smaller pieces, sprinkle with toasted sesame seeds, and add wasabi sauce or extra soy sauce. Enjoy the sushi with pickled ginger for that authentic dining experience.