NOTE: Refer to the post above for step-by-step PHOTOS if you ever get confused!

Prep Time

• Preheat your oven to 425℉ (220℃).
• Cook your sushi rice according to this sushi rice recipe. Once the sushi rice is done, add the sesame seeds and mix well. Set aside to cool.
  cooked sushi rice, 2 Tablespoons sesame seeds
• To a lined baking sheet, add your sweet potato fries and tofu sticks. Bake in the oven at 425℉ (220℃) for 20 minutes until the sweet potatoes can be pierced with a fork. You might want to flip them halfway for crispier results, but feel free to skip.
  1 medium large sweet potato, 8 ounces tofu
• Cut your avocado into 0.5 inch / 1 centimeter slices.
  1 medium avocado
• Meanwhile, make your ginger lime sauce by combining all the sauce ingredients together in a small pot. Then simmer on low heat for 10-15 minutes until the liquid has reduced to about one-third of its original volume and the ginger has cooked down.
  3/4 inch ginger, 1/2 teaspoon garlic powder, 3 Tablespoons light soy sauce, 2 Tablespoons water, 2 Tablespoons agave syrup, 1 lime
• (Optional) If using the mango star, first cut your mango right next to its seed. Then make another cut next to it to get a thin mango slice.

  Then either use a cookie cutter or your knife to cut a star out of a mango. Use a toothpick to pierce through the bottom of the star towards the middle top part of the star (see photos in the post above).
  1 mango

Rolling Time!

• Place a sheet of nori (shiny side down) on your bamboo mat. Use a rice paddle or spatula to spread rice evenly, covering just a bit more than half of the nori sheet, leaving a gap along the bottom edge.

  Be sure to spread the rice to the edges on the left and right so both ends of the roll stay intact. You also want to try to make the rice as thin as possible so you won't 'only taste the rice' of the sushi.
• Arrange your sweet potatoes, tofu, and avocado horizontally across the rice.
• To roll, lift the bamboo mat edge closest to you with your thumbs, using your other fingers to hold the fillings in place. Roll the mat up away from you, tightly wrapping the fillings in the nori and rice, giving a gentle squeeze to pack it all together.
• When you can no longer see the rice, moisten the top edge of the nori with a bit of water to seal it—just dip your fingers in water and brush the nori with your wet fingers. Roll the sushi once more with the bamboo mat to seal.

Serving Time!

• Cut each roll into 8 pieces. To get even pieces, cut the sushi in the middle into two. Then cut each half two, repeating this one more time.
• Arrange the sushi into a Christmas tree shape. I put one sushi in the middle, with 6 sushi around it for the first layer. For the second layer, I use 3 sushi. Then I use 1 sushi for the third layer.

  Feel free to make a bigger tree, or 2 smaller sushi trees like what I did here.
• (Optional) Stick the mango star on top of the highest sushi.
• For the sauce, you can either use it as a dipping sauce (to replace your regular soy sauce). Or you can also pour the sauce from the top of your sushi tree for a more festive feel!