Cut the roasted seaweed into a 6 by 7 inch rectangle.

Place the seaweed rectangle on a bamboo rolling mat.

Dampen your fingers in cold water to prevent sticking.

Spread about 2/3 of the cooked sushi rice evenly over the seaweed, covering edge to edge and corner to corner.

Sprinkle the rice with sesame seeds.

Turn the seaweed and rice over onto the mat, so the rice is facing down.

Spoon a thin layer of rice onto the upper third of the seaweed rectangle.

Arrange avocado strips end to end along the bottom of the rice.

Arrange strips of crab-flavored fish cakes parallel to the avocado.

Spoon a thin layer of red lumpfish roe parallel to the fish cakes.

Use the bamboo mat to roll the seaweed into a neat, round, compact package, with the rice on the outside.

Transfer the rolled sushi package to a smooth, flat surface.

Cut the roll in half crosswise.

Place the two halves side by side.

Cut the pair crosswise into thirds to make 6 neat rounds.

Serve the sushi on a platter with small mounds of wasabi and pickled ginger.