Crab Fishcake Rolls

• 1 container (12 oz.) raw fishcake
• 1/4 cup chopped green onions
• 1/8 tsp. hichimi togarashi (optional)
• 6 sheets sushi nori
• 6 sticks imitation crab

Mix first 3 ingredients. Cut nori in half to make 12 sheets. Cut crab sticks in half, lengthwise. Lay nori lengthwise. Spread 2 Tbsp. fishcake mixture across length of the nori to a depth of 2 1/2 inches, leaving 1/2 inch margin closest to you (2 1/2 x 4 inches). Place crab stick in center of fishcake. Roll away from you; moisten end to seal. Steam the rolls 15 minutes. Cut each roll into 4 pieces. Yield: 48 bite-size pieces.