If rice is not prepared: cook 1 cup sushi rice with 1.25 cups water (yields ~2 cups cooked). While still warm, fold in 2 tbs sushi vinegar. Spread rice onto a tray to cool to near room temperature; cover with damp towel to keep moist.

Lay out a bamboo mat covered with plastic. Place one nori sheet shiny side down on the mat. With wet hands, spread roughly 1/2 cup of prepared sushi rice evenly over the nori, leaving a 1/2" clear margin at the top edge.

Assemble Fillings

Slice the avocado in half, remove pit, peel and thinly slice. Cut cream cheese into 4 thin strips lengthwise. Finely chop the seasonal lettuce mix so it fits neatly in the roll.

If using tuna or salmon: dice 4 oz into small cubes. If using plain crab: shred or flake 4 oz. If making spicy crab salad: combine 4 oz shredded crab with 1 tbs mayonnaise, 1 tsp sriracha, 1/2 tsp sesame oil and 1 tbs finely chopped green onion; mix and taste-adjust. All proteins should be seasoned lightly with a pinch of salt and a drop of lemon juice if desired.

Place a thin line of cream cheese, a small handful of shredded lettuce, a few slices of avocado, and approximately 1/4 of your chosen protein along the bottom third of the rice-covered nori sheet.

Roll & Tornado Cucumber Wrap

Using the bamboo mat, lift the edge closest to you and roll the nori over the fillings firmly but without squeezing, continuing until you reach the top margin. Moisten the exposed nori edge with a little water to seal the roll. You now have a basic inside-out roll (if you prefer inside-out, place the rice on the outside: after placing rice on nori, flip nori so rice faces down on plastic, then add fillings and roll).

To create the tornado cucumber exterior: take one large English cucumber. Using a sharp vegetable peeler or mandoline, shave long thin ribbons lengthwise to form several translucent strips. Overlap several cucumber ribbons along a strip of plastic wrap (or the bamboo mat) so they slightly overlap and extend past the mat edge. Place the roll on top of the cucumber ribbons and, using the plastic wrap, tightly wrap the cucumber around the roll, forming a smooth cucumber-covered cylinder. Twist ends of plastic to set shape and chill 5 minutes to firm.

Finish & Garnish

Carefully unwrap plastic and transfer the cucumber-wrapped roll to a cutting board. Using a very sharp wet knife, slice the roll into 8 even pieces, wiping the knife clean between cuts to preserve shape.

Mix the house dressing: whisk together 3 tbs mayonnaise, 1 tsp soy sauce, 1 tsp rice vinegar, 1/2 tsp sesame oil, 1 tsp honey, 1 tsp lemon juice, 1/2 tsp minced garlic and 1 tsp water until smooth. Adjust consistency with a bit more water if too thick.

Arrange the tornado cucumber slices on a serving plate. Top each piece with a small spoonful of chosen protein if desired, a pinch of tobiko (about 1/4 tsp each), a few drops or a light drizzle of house dressing, and a sprinkle of toasted sesame seeds. Add optional wasabi and pickled ginger to the side.