Start with a sheet of nori on a flat surface or bamboo mat (remember to plastic wrap your mat).
Spread 1 cup of sushi rice onto nori, use your finger or spreader to gently press and pan the rice out without mushing.
Flip the nori upside down, so that the sushi rice layer is now facing down on the mat.
Arrange slice cucumber and salmon tempura onto nori.
Lift, roll and tuck nori over ingredients, hold a few second to shape tight then continue to roll and press until finish. Set aside and repeat for the other roll.
Prepare and plastic wrap on a flat surface.
Arrange sliced salmon and avocado nicely to cover the 8" x 2" area on plastic wrap.
Place a roll on top of arrange salmon/avocado.
Now use the plastic wrap to roll & cover all over the roll.
Hold and press along side this roll with bamboo mat to shape, apply pressure lightly.
Set a side and do the same thing for the other roll.
Clean your knife with a dampen towel and cut both rolls.
Gently unwrap each piece out of plastic wrap and place it on plate.
Garnish with some tobiko or masago, drizzle with unagi sauce or spicy mayo.