Using a sushi mat or piece of card covered in clingfilm, lay a sheet of nori shiny-side down, and add 5 tbsp of the rice mix, press and mould onto the first 1/3 of the nori, closest to you. Lay pieces of sweet potato, cucumber, pepper and avocado along the middle of the rice, sprinkle over 2 tbsp desiccated coconut and 1 tbsp teriyaki sauce. Roll up tightly from the bottom, using the mat to mould the sushi into a sausage shape. Repeat with the remaining nori sheets and fillings. Using a wet knife, cut the maki into 2cm rounds and serve with wasabi, pickled ginger and soy sauce.