Prepare your sushi rice by cooking and then cooling.

Prepare your cucumber, avocado and shrimp, cream cheese and sauces.

To roll this sushi, I place a sushi mat on the counter, then lay a piece of plastic wrap or parchment paper down over the sushi mat.

Add rice and press it out to fit the shape and size of my nori wrap.

Lay another piece of plastic or parchment paper over the rice and use a rolling pin or hands to press out the rice so it is uniform, smooth and compressed. Remove the plastic wrap or parchment paper from on top of the rice (leave the one one the bottom of rice) so we can add your nori.

Most nori wraps are large, They make them big so people can wrap the roll with the nori on the outside. We are keeping the nori on the inside of the rice so that is why we cut the wrap, so cut off about 1/4 of the nori wrap pieces so you don't have a giant roll.

Place the nori wrap, rough side down, shiny side up. Once you place it the wrap will not move so place mindfully. If you have any corners without rice under them you can slide rice under the nori as needed.

Add your shrimp, cream cheese, cucumber, added desired sauce and if adding avocado to the center filling add that too, place in the center of the wrap going all of the way down vertically.

Take the plastic wrap or parchment paper that is still under the rice and bring the two edges of the roll together until the rice and nori wrap edges meet, if they are a little bigger than your filling then lay edges over each other or cut off the excess rice before forming into a cylinder. If your filling is too large and roll won't close then you can add rice to the open gap and form a cylinder.

Use your hands to press the roll gently, wrap the plastic wrap or parchment paper around the roll completely and take your sushi mat or a towel and press it together so you have a firm roll, don't squeeze too hard or your filling will come out the sides.

Once formed with a sushi mat or towel, move to desired serving dish, add avocado on top if adding here and then add sauces and optional sesame seeds.

To slice, dip knife into rice vinegar or water between each slice so it doesn't stick. I have found a serrated knife is also nice to use if you don't have particularly sharp knifes, just gently saw at each slice and it will created a nice sushi slice without ruining your filling.

Repeat for the second roll and enjoy!