Into a pot of boiling water, add some salt and optionally, you can add parsley, wine and lemon juice for seasoning. Add your shrimp to cook for 3-5 minutes. When the time is done, transfer the shrimp into cold water to stop their cooking. Peel them and remove the tails.
Start making your sushi rolls by Spreading your rolling mat with a plastic wrap on top to easily clean up after.
Separate each nori sheet into two halves using a pair of scissors. Lay each half on the rolling mat.
On the nori sheet, put ¾ cup of the cooked rice. Wet your fingertips with tezu water before you start rolling the sheet. Make sure the rice form a thin sheet. Don’t compress the rice with your fingers.
Flip the nori sheet so that it’s facing you and the rice is facing the bamboo mat.
Transfer your filling on the nori sheet (avocados, ½-inch slices of cucumber, and shrimp). Don’t overfill.
With your thumbs beneath the rolling mat, lift the edge above the fillings and start rolling it away from you, all while gently yet firmly pressing on the roll.
After removing the bamboo mat, spread the tobiko on the sushi roll well.
With the plastic wrap on top of the roll, press gently on the roll so that the tobiko stick well.
Cut your roll into bite-sized pieces. Remove the wrap and enjoy.