Heat avocado oil in a large, nonstick frying pan. Season the steak strips with salt and pepper. Place them in the pan and sauté for one to two minutes per side. Set aside.

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

Combine rice, water, oil, and salt in a Pyrex dish and mix. Cover well and bake for 25 minutes.

Leave covered for five to 10 minutes. Open and add the vinegar and sugar. Mix well. Set aside.

Raise the oven temperature to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.

Cut each vegetable into spears or wedges. Place them on the prepared baking sheet. Spray the vegetables with cooking spray, sprinkle with salt, and bake for 20 minutes, or until ready.

Place all ingredients in a small pot and bring to a gentle boil. Lower the heat and simmer for three minutes, stirring occasionally, until thickened somewhat.

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line two six-cup muffin pans with circles of parchment paper. Spray the parchment paper and the sides of each cup with cooking spray.

Place a very small piece of steak on the parchment paper. Take a thin piece of steak and press it around the circumference of the pan, forming a ring. Add 1 full tablespoon rice to the pan, pressing it down slightly.

Top with a piece of pepper and onion and a cut piece of zucchini and sweet potato. Drizzle one teaspoon sauce over the roll. Repeat to fill all muffin cups. Slide it into the oven and bake for 12 minutes, or until the sauce

is caramelized.

Cool completely before removing from the pan. Preferably refrigerate first so they’re more solidified. Drizzle leftover sauce on the plate when serving. Garnish with scallions and sesame seeds, if desired.

These steak rolls can be frozen. It’s best to freeze them in the muffin pans and reheat them on top of another tray on a hot plate so they don’t dry out.