Cut the cucumber in half lengthwise, then into long sticks.

Rinse the leafy lettuce and pat it dry.

Mix mayonnaise and wasabi to create a sauce.

Cut half the avocado into wedges for the filling and thinly slice the other half for decoration.

Parboil the shrimp until cooked through.

Sprinkle lemon juice on the avocado wedges to prevent browning.

Place nori seaweed on a makisu (bamboo mat) and spread half of the sushi rice evenly over the nori.

Cover the rice with a sheet of plastic wrap.

Carefully flip the rice and nori, so the plastic wrap is on the bottom and the nori is on top.

Arrange leafy lettuce, cucumber sticks, 4 shrimp, and half the avocado on the third of the nori closest to you.

Drizzle half of the wasabi mayonnaise sauce over the filling.

Using the makisu and plastic wrap, begin tightly rolling the sushi.

Ensure the plastic wrap doesn't get rolled inside the sushi.

Remove the plastic wrap and position the sushi roll seam-side down.

Layer the sushi roll with smoked salmon slices and alternating avocado slices.

Use the plastic wrap and makisu to gently press and settle the toppings.

Cut the roll into desired sizes (e.g., 6-8 pieces).

Serve and enjoy immediately.