Preheat the oven to 375 degrees F (190 degrees C).
Bring the Short Grain White Rice (1 1/2 cup) and 2 cups of water to a low boil on the stove top, then lower the heat and cover for 20 minutes until rice has absorbed all the water and is sticky.
Remove from heat and let sit, covered, for 10 minutes.
While the rice cooks, prepare the sweet potato filling by peeling the Sweet Potato (1/2) and cutting it into 1/4 inch slabs. Square the slabs down to size, depending on what you will use for your onigiri mold.
Mix together the Low-Sodium & Gluten-Free Teriyaki Sauce (3 tablespoon), Sesame Oil (1 tablespoon), Fresh Ginger (1/2 tablespoon), and Honey (1 tablespoon) in a bowl and toss the squares of sweet potato to coat lightly. Save the remaining sauce.
Spread the squares on a baking sheet and bake for about 20 minutes, flipping halfway through.
When the rice has cooled a bit, dissolve the Granulated Sugar (1 tablespoon) and Salt (1/2 teaspoon) in the Rice Vinegar (2 tablespoon) and add the solution to the rice. Fluff with a fork until the rice is evenly coated.
Meanwhile, cut the Nori Sheet (1 piece) into 1 1/2 inch strips for later.
Slice and dice the Avocado (1 ounce) for the filling.
When the rice and sweet potato are both cooked and cooled, you are ready to assemble the onigiri. While you don't need to use a mold and can shape the onigiri by hand, for an even look use a cookie cutter or measuring cup.
LIne a measuring cup with plastic wrap for easy removal. With wet hands, press about 2 tbsp. of rice into the mold. Layer in a piece of sweet potato dipped in the remaining teriyaki sauce, along with a piece of avocado.
Wet your hands again and top with another 2 tbsp. of rice. Flip and tap onto a plate, pulling the plastic wrap a little to remove.
Once you've formed all the onigiri, sprinkle with Sesame Seeds (1 tablespoon) and grill in pan with just a little sesame oil. Each side should brown in about 3-4 minutes on high heat.
Wrap with a piece of nori and dip in teriyaki to enjoy.