1. Remove the head and tail of the cucumber, cut in half, remove the cucumber seeds, and then cut the length in half.
2. Cut the avocado in half, twist it left and right, and remove the core with the tip of a knife.
3. Peel off the skin of the avocado and cut into thin slices.
4. Gently push the avocado slices diagonally with your hands, and then gently push the avocado slices to the length of the seaweed slices with the back of the knife. You can also wait for the sushi rolls to be ready for this step, because avocados are easier to oxidize (you can drop a few drops of lemon juice to prevent oxidation).
5. Prepare a sushi bamboo curtain, spread a layer of plastic wrap, and put a piece of seaweed on it (the shiny side is facing down). Spread the sushi rice on the seaweed sheet. To prevent sticking, you can dip your hands in vinegar water.
6. Reverse the seaweed slices covered with rice, and top with fried shrimp, cucumber slices, fish roe, and a little eel.
7. Start rolling from one end of the bamboo curtain, and roll it tighter, until the seaweed sheet is rolled
8. Use the back of a knife to spread the avocado on the sushi roll.
9. Put a layer of plastic wrap on the avocado and use bamboo curtains to tighten the avocado and sushi rolls. Remember to be gentle during the operation, or you will crush the avocado.
10. Use a sharp knife to cut the roll into 8 pieces, and wipe the knife with a damp towel after each cut. Remove the plastic wrap on the top and place the sushi on a plate.
11. Spread fish roe, mayonnaise and some black sesame seeds on top of each sushi.
Tips:1. For the recipe of tempura fried shrimp, please refer to another recipe of pomelo-tempura-shrimp.
2. The preparation of sushi rice: Cook the rice, add sushi vinegar and stir evenly.
