Slice the cucumber and avocado after carefully peeling off their skins. Cut the salmon into thin slices like the cucumber and avocado.
Crack and scramble the egg. Add salt to it and fry in a frying pan. Cut the fried egg into thin strips too.
You can use the black sesame seed for decorating the sushi rolls.
Get your sushi roller ready with transparent plastic. To prevent the mixture from sticking to the sushi roller, make sure both sides have transparent plastic.
On a flat surface, place the roller and put a nori sheet on top of it.
Share the rice mixture into two parts and spread them on the nori sheets. Make sure the rice mixture is spread uniformly on both sheets.
Now carefully place the thin slices of cucumber, salmon, avocado, and egg on the edge of one of the nori sheets in such a way that the sushi roller can roll freely.
Roll the filled side of the sheet carefully to the other edge of the nori sheet. Make sure that the mixture does not spill off the nori sheet. Now carefully repeat the same thing for the other nori sheet using the other part of the rice mixture.
Slice the sushi rolls into small sizes. If you wish to refrigerate, then place the rolls in a fridge for 30 minutes before slicing the rolls.