Boil 2 eggs in a casserole.
Cut the shrimps in very small pieces, and squeeze out the water from them.
Dived the avocado in half. Cut 1 half in very small pieces.
Peel the eggs and cut them in small pieces.
Pour the sour cream in a bowl, add the salt and citron pepper and stir.
Add the shrimps, egg and avocado in the dip and stir well.
Put the bowl in the fridge for minimum 1 hour.
Open the tuna cans and pour away the water or oil.
Pour the sour cream in a small bowl.
Put the olive oil, salt, citron pepper and the dill in the sour cream and stir.
Add the tuna in the sour cream and stir well.
Put the sauce in the fridge for approx 1 hour.
Wash the rice in cold water until the water is clear.
Put the rice and 600 ml water in a casserole. When the water is boiling lower the temperature according to the instructions on the package. Let it slowly boil on low heat for approx 20 minutes.
Take of the casserole from the stow and let it rest for approx 15 minutes.
Put the rice vinegar, salt and the sugar in a casserole and casserole and heat it up while stirring.
Take away the mixture from the stow and let it cool down.
Put the rice in a bowl and pour the vinegar on it and stir very gently with a wooden spoon.
Roll the sushi
Put a towel on top of the bowl and let the rice rest for 30 minutes.
Cut the salmon, cucumber, avocado and paprika in long sticks.
Put one nori leaf on a sushi mat. Spread rice on the nori leaf. It is best if you do it with your hands, but remember to wet your hands before.
Place the ingredients you like on the edge on one of the short sides of the rice.
Roll the nori tight with the sushi mat. To make the nori stick, wet a brush with water and brush on the edge on the nori.
Wet the knife blade and cut the roll in to 6-8 pieces.
Put the sushi on a plate and on some of them put tuna dip, or shrimp dip on top of them.
Repeat the procedure to make more sushi rolls.
You can try to make a few as a little square that you form in your hand, and put a salmon piece or a avocado piece on.