Rinse the sushi rice under cold water in a fine mesh sieve until the water runs mostly clear to remove excess starch.

Cook in a rice cooker with 3 1/4 cups of water. If using a pot, bring to a gentle boil, lower the heat, and let simmer covered for 18 minutes.

Warm the rice vinegar, sugar, and salt in a small saucepan until sugar dissolves but do not boil.

Fold the vinegar mixture into the cooked rice gently with a paddle before fanning to cool.

Boil shrimp for 2-3 minutes until opaque or roast with sesame oil for deeper flavor.

Roast sweet potato slices at 200°C/400°F for 20-25 minutes until tender.

Prepare tamagoyaki by whisking eggs with sugar and salt, cooking in a non-stick pan rolling layers into a log.

Mix mayonnaise and Sriracha to taste, blend if desired for smoothness.

Lay nori on bamboo mat, spread sushi rice evenly, and arrange fillings in a line.

Roll gently but firmly, sealing the edge with water.

For inside-out rolls, flip the nori/rice assembly and add fillings before rolling.

Slice rolls into 6-8 pieces with a sharp, wet knife.

Garnish with sesame seeds and thinly sliced scallions, serve with condiments.