Final preparation for the avocado has been completed as seen here. Basically we just sliced it up a bit, and didn't go to any trouble to make it long sticks or anything. According to SushiChef, this is because if you do that, when you try to cut the resulting roll, the avocado squirts out the ends of the roll.
I actually witnessed that happening. It was funny.
For the record, the avocado is in a bowl of water with a few drops of lemon juice in it, because it apparently oxidizes and turns and oogy color, and then people would think it had spoiled, and not eat the sushi, and there'd be more for me, and that's apparently bad. Or something.
