Fry the nori sheets in a dry, hot pan briefly on one side. Toast the sesame seeds in a dry pan until light brown. Peel avocados, halve and remove the pit. Cut the flesh into strips, place in a bowl and sprinkle with lemon juice.
Peel the cucumber, cut in half, remove the seeds with a spoon and cut into strips. Sprinkle with salt and leave for a few minutes, then rinse with cold water and pat dry. Place 1 sheet of nori on a bamboo mat and spread 200 grams (approximately 7 oz) sushi rice, leaving a boarder with no rice along the sides.
Cover the rice with a layer of plastic wrap and turn over the nori sheet, so that the rice is located directly on the bamboo mat. On the lower third of the nori, place avocado strips side by side, and spread surimi and cucumber strips next to each other (photo 1). Using the bamboo mat (photo 2) roll the maki (photo 3). Remove the bamboo mat and press the ends of the sushi roll firmly.
Remove the plastic wrap and roll the sushi in the toasted sesame seeds. Cut the roll with a sharp knife into 5-6 pieces (photo 4). From the rest of the ingredients, make another 3 rolls. Serve with pickled ginger, wasabi and soy sauce.