Cut avocado and cucumber into 4 strips along their length.
Let's roll in uramaki style for this Boston roll.
Folding the nori in half and tear carefully.
Place that half nori onto a plastic wrapped bamboo mat, texture side up.
Spread 1 cup of seasoned sushi rice onto nori.
Spoon 2 Tbsp masago on top of the rice, gentle spread to create an even thin layer.
Flip the nori upside down.
Arrange tempura shrimp, cucumber and avocado on top of nori.
Roll and wrap in plastic wrap, hold a few second to shape and set.
Repeat for the other roll.
Cut with the plastic wrap on, clean knife in between.
Gently unwrap each piece onto serving plate.
Enjoy your Boston sushi rolls!