1-Begin by peeling and thinly slicing the 2 ripe but firm avocados, then gently press them to extend their length to about half to two-thirds the length of the sushi roll.

2-Wrap the sushi mat in plastic wrap and place a half nori sheet shiny side down on it.

3-Wet your hands with the mixture of 1/4 cup water and 2 teaspoons rice vinegar, then spread 1/2 cup sushi rice evenly over the nori and flip it over.

4-Add the 8 shrimp tempura pieces, thin strips from half an English cucumber, and 1 teaspoon of tobiko near the edge of the nori.

5-Using your thumbs under the mat, roll the sushi tightly and press gently to help the ingredients stick together.

6-Place the avocado slices on top of the roll, cover with plastic wrap, and use the sushi mat to gently shape the avocado to the roll’s contour.

7-Remove the mat but keep the plastic on top, then slice the roll into 8 pieces through the plastic wrap and remove it.

8-Finally, decorate each piece with the remaining tobiko, drizzle with 4 teaspoons of sriracha mayo, sprinkle with 2 teaspoons of black sesame seeds, and serve with dollops of unagi sauce.