Soak sushi rice in equal parts water for 15 minutes. I cooked 2 cups at a time.

Place rice and water in a large pot and bring to a boil.

Once boiling, turn heat to low, cover, and let cook for 20 minutes.

While the rice cooks, prep your vegetables by slicing the avocado and cucumber and cooking the sweet potato fries as directed on the back of the bag.

Remove rice from heat and add 4 tbsp of rice vinegar to it. Stir and let sit for 10 more minutes.

You can also just follow the instructions on the rice package as some brands cook slightly different.

Once everything is prepped and prepared, get rolling! Start by placing a sheet of nori onto the bamboo mat.

Add a heaping scoop of rice to the nori and spread it about a quarter inch thick (I've found that a wet wooden spoon works best to spread the very sticky rice). Leave a 2 inch strip of nori on one edge bare.

Place your desired fillings on the rice. Feel free to customize your roll by adding whatever you think sounds good!

Wet the bare strip of nori (I use my fingers).

Tightly roll the sushi, removing the bamboo mat as you go. The wet strip of nori will be the last thing rolled and what keeps everything together.

Using a good knife, cut the roll into 6-8 pieces.

Repeat until you run out of ingredients and your stomach is satisfied!