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1.
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Lay 1 nori sheet on a rolling mat and put 3/4 cup (4 oz/125g) sushi rice on it.
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Spread rice over nori sheet, leaving 3/4 inch (2cm) of bare nori at far side and making a small ledge of rice in front of this bare strip.
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2.
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Spoon 2 teaspoons roe along center of rice, using back of a spoon to spread.
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Add lettuce if desired.
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3.
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Lay 2 shrimp along center, with one-quarter of cucumber strips.
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4.
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Lay one-quarter of avocado slices along center.
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Add one-quarter of lettuce.
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5.
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Roll mat over once, away from you, pressing ingredients in to keep roll firm, leaving the 3/4-inch (2-cm) strip of nori rice-free.
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6.
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Covering roll (but not rice-free strip of nori), hold rolling mat in position and press all around to make roll firm.
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7.
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Lift up top of rolling mat and turn roll over a little more so that strip of nori on far side joins other edge of nori to seal roll.
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Use your fingers to make sure roll is properly closed.
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8.
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Roll entire roll once more, and use finger pressure to shape roll in a circle, an oval, or a square.
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Using a sharp knife, cut each roll in half, then cut each half in half again.
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Then cut each quarter in half crosswise to make a total of 8 equal-size pieces.
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Cut gently to maintain shape.
