Baked Sushi Rolls

Let the cooked rice cool down, then mix it with rice vinegar, salt, and sugar.

Spread the rice evenly over the nori sheets, then top with shrimp, cucumber strips, and cream cheese.

Roll it up tightly and slice with a sharp, wet knife, rinsing the blade after each cut so the rolls stay neat and clean.

To make the topping, combine the fish roe, mayonnaise, cheese, and sriracha.

Pipe the mixture onto the rolls using a pastry bag and bake at 165°C for 10-15 minutes.