Baked Roll

For the topping, finely grate the crab sticks, mix all the ingredients together, and transfer to a piping bag for convenience.

Toss the fish with unagi sauce.

Spread the rice evenly over the rough side of the nori sheet, leaving a 1 cm border of bare nori at the top, while letting the rice extend 1 cm past the bottom edge.

Sprinkle with sesame seeds and flip the sheet over.

Arrange the filling ingredients: fish, avocado, and cream cheese.

Roll it up tightly into an uramaki (rice-outward) roll and slice into bite-sized portions.

Line a baking sheet with parchment paper and lightly grease it with vegetable oil.

Place the rolls on the sheet and pipe the creamy topping onto each piece.

Broil under the grill at 230°C (450°F) for 5-7 minutes until the tops are golden brown.