Start by cooking the short grain brown rice according to package instructions for 30-40 minutes. Once cooked, transfer to a bowl and fold in rice vinegar, maple syrup, and salt. Allow to cool.

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Whisk together the flour and water to make a batter. In another bowl, mix panko, garlic powder, and salt. Dip sweet potato sticks in the batter, then coat in panko. Bake for 30 minutes, flipping halfway through.

Place a nori sheet on a bamboo sushi mat, shiny side down. Time to roll! Spread a layer of sushi rice on the nori, leaving an inch at the top. Layer sweet potato, cucumber, and avocado at the bottom. Roll up, tucking in the filling and sealing with water.

Slice the roll into bite-sized pieces using a wet knife, about 6-8 sections. Serve on a platter with soy sauce or tamari for dipping. Enjoy with spicy mayo, sesame seeds, or pickled ginger if desired!