Salmon and Shrimp Tempura Futomaki

Remove the skin and guts from the salmon and shrimp, and prepare them.

Season the shrimp with salt and pepper.

Coat the shrimp in tempura batter and deep-fry them in oil.

Place a sheet of seaweed on a sushi mat and spread the rice thinly over it.

Arrange salmon slices and fried shrimp on top of the rice.

Thinly slice cucumber and avocado, then add them on top.

Roll the ingredients tightly into a log shape.

Cut into bite-sized pieces for serving.