Cut the avocado vertically around the pit.

Remove the pit and skin from the avocado.

Slice the avocado into 1 cm wide slices.

Sprinkle the avocado slices with lemon juice to prevent browning.

Line a sushi rolling mat with plastic wrap.

Mix the tobiko evenly.

Spread the tobiko over the nori seaweed.

Top the tobiko with sushi rice and lightly press down.

Place smoked salmon, snow crab, avocado, mayonnaise, and sprouts just off-center on the rice.

Carefully roll the sushi using the rolling mat, ensuring the fillings are enclosed.

Optionally, add tobiko to white sesame seeds and roll the outside of the roll in the mixture.

Cut the roll into large, bite-sized pieces.

Serve with wasabi and soy sauce.

Consider using other sprouts, shiso leaves, kale, arugula, or sweet and sour ginger as alternatives to buckwheat sprouts and radish sprouts.

Experiment with roast beef, cured ham, or cream cheese as alternative fillings.