Instructions to make the chumaki

• peel the cucumber and cut it in two halves over the length of the cucumber
• with a spoon remove the seeds on each halve
• Cut each halve in two and each quarter in halves again, again all over the length of the cucumber. This yields 8 long cucumber sticks
• Cut the pre-made tamagoyaki in strips of 1/5 by 1/5 inch
• Cut a ripe avocado in two halves, by moving the knife around the pit. Remove the pit. Scoop with a large spoon the flesh from the halve out and place on the board.
• Use your knife to cut 1/5 by 1/5 inch strips avocado
• Place the makusi on the board, put cling wrap on top and then the nori seaweed shiny side down, on the cling wrap, the longer side of the seaweed sheet closest to you
• Then spread a good half cup of sushi rice evenly on the sheet, such that one inch from the far (long) end of the seaweed sheet remains uncovered with rice. Use a wetted cup and use wetted fingers to handle the rice
• Then place the avocado, the tamagoyaki and the cucumber strips in lines next to each other along the long side of the covered sheet on top of the rice
• Then roll the seaweed away from you, such that the inch of uncovered seaweed remains visible. Tighten the roll before rolling through and capturing the inch of uncovered seaweed as well.
• Serve with soy sauce, wasabi or mustard and gari