Rice Balls With Sweet Potato & Avocado

RICE:--
1½ cups brown sushi rice
3 cups water
¼ cup sesame seeds
2 tbsp rice wine vinegar
1 tbsp sugar
½ tsp salt
FILLING:--
1 small Kumera
1 tsp toasted sesame oil
½ avocado
3 tbsp SIDS RASPBERRY VINEGAR
Teriyaki sauce
rice bran oil for frying

Rice: Measure rice into the pot and rinse it several times with cold water until the water starts to look clear. Drain the rice. Cover the rice with cold water, set the pot to the stove and cover with a lid. As the water boils, turn off the heat. Give it a stir and let the rice absorb the water. After 20-30 minutes the rice should be soft. Drain any excess water.
In a small cup mix vinegar, sugar and salt and pour the mixture over hot rice. Add sesame seeds and mix thoroughly. Let the rice cool to room temperature. (don’t put it to the fridge because it will dry too much)
Filling: Peel the kumera (sweet potato) and cut into thin slices. Steam the slices in a steamer until soft. You can also bake them.
Peel and slice the avocado and put in a bowl then pour over SIDS RASPBERRY VINEGAR. Ensure the vinegar covers all the avocado.
Onigiri: Line a small measuring cup with kitchen film and put about 1 tbsp cooled rice to it. Press the rice to solid. Take one slice of sweet potato (you may need to cut it smaller), dip it to the teriyaki sauce and set over rice. Set also an avocado slice on top of the sweet potato. Cover the filling with some rice and press it to a uniform ball. Lift the onigiri from the cup with kitchen film and shape the rice ball with your hands. Remove the film. Repeat with the rest of the rice and filling ingredients.
Preheat frying pan and drizzle it with some oil. Fry onigiris over high heat 3-4 minutes per side until crispy and nicely browned. Serve immediately with Teriyaki sauce.