Rinse 1 cup of sushi rice under cold water until the water runs clear to remove excess starch. In your Instant Pot, combine the rinsed rice with 1 cup of water and a pinch of salt, then seal the lid. Cook on high pressure for 6 minutes, allowing a full natural release. Once cooked, transfer the fluffy rice into a bowl and gently fold in seasoned rice vinegar.

Preheat your oven to 425°F (220°C). Peel and cut your sweet potatoes into ½-inch strips. Toss them in olive oil, ensuring they’re well-coated. Arrange on a baking sheet and roast for 15-25 minutes, turning once, until tender and slightly caramelized. Let cool before assembling rolls.

Lay a bamboo sushi mat on a flat surface and cover it with plastic wrap. Place a nori sheet on the mat, shiny side down. Wet your hands and spread sushi rice over the nori, leaving about an inch gap at the top edge. Sprinkle sesame seeds over the rice.

Flip the nori over so the rice is facing down. Position roasted sweet potato strips about 1 inch from the bottom edge of the nori. Optionally add avocado or cucumber for added flavor.

Using the bamboo mat, gently lift the edge closest to you and roll tightly away from you, bringing the filling into the nori. Seal with a little water to help it stick.

With a sharp, wet knife, slice the sushi roll into 6-8 equal pieces. Arrange on a serving platter and enjoy!