Cut the first two avocados: Slice the first avocado in half the long way. Remove the seed and cut each half into 6 slices. The whole avocado should yield around 12 slices.I would also drizzle lemon juice over the avocado after cutting to prevent it from browning in your sushi roll. Cut the cucumber: Cut the cucumbers into strips that are as long as your nori sheet and about 1/8 inch thick.
Prepare your bamboo sushi mat: Cover your bamboo sushi mat with plastic wrap. This will help keep the rice from sticking to it.
Press rice onto nori sheets: Next, place the nori sheet onto the plastic wrap with the shiny side facing down. Then press around 1 cup of rice onto the nori sheet in an even layer. Tip: Wet your hands prior to handling the sushi rice. This will prevent the rice from sticking to your hands.
Add the avocado and cucumber: Add the avocado slices and cucumber sticks horizontally along the nori sheet. In general, I add 2-3 avocado slices and 1-2 cucumber sticks depending on the size of each ingredient and how everything fits.
Add the shrimp: Add two pieces of shrimp to the middle of the roll with the tails sticking out of each end.
Roll the sushi: Use the bamboo sushi mat to fold your roll until it's completely enclosed. Once the rice is making contact with the nori roll, pull back the sushi mat so it doesn't get caught in the roll. Still using the sushi mat as your guide, finish rolling until it's completely wrapped. Then wrap the sushi mat around the roll and gently tighten the roll together. Keep in mind that rolling sushi is an art that may take some practice so don’t get frustrated if it doesn’t look perfect your first time. It will get easier the more you do it. Cut the remaining avocado and place on top of the roll: The remaining avocados need to be sliced thinly to be added to the top of each roll. To do this, cut in half the long way and remove the skin and seed. Then cut each half into thin slices going the short way of the avocado. Cut the slices as thin as you can or around 1-2 millimeters thick. Once cut, use your hand to gently push the avocados to the side so they fold over on top of each other. Then place all the slices of one half of the avocado on top of your roll. I would also drizzle lemon juice over the avocado after cutting to prevent it from browning in your sushi roll. Use the bamboo sushi mat to press the avocado slices onto the roll: Since the avocado slices have a tendency to come apart, I would suggest covering the roll in plastic first. Then wrap the sushi mat around the roll and firmly press the mat onto the roll, forming the avocado slices to the top of the roll. Leave the plastic on the roll for cutting.
Cut the roll: Using a sharp knife, cut the roll into 8 pieces through the plastic wrap. I do this by first cutting the roll in half. Then cutting each half in half. Then cutting each fourth in half. This should give you 8 pieces that are equal size.Once done cutting, remove the plastic from each of the pieces.Tip: Be sure to clean and wet the edge of your knife before cutting each roll. This will prevent the roll from sticking to your knife. Garnish with sesame seeds: Lightly sprinkle sesame seeds over the top of the avocado.
Optional: Lightly drizzle with unagi (eel) sauce over the top of the avocado.
Serve and enjoy: I usually serve with soy sauce and wasabi. Sushi rolls are traditionally served with pickled ginger as well.