I was worried about how this would turn out, but it turned out great!
I made a Spicy Shrimp Roll, but before I cut it into pieces, I fried one side of the roll on a skillet with peanut oil and butter to make a crispy shell. Since I sprinkled on some sesame seeds on the roll, both the rice and sesame toasted up nicely.
Spicy Shrimp filling consisted of first cooking chopped shrimp with Togarashi, soy sauce, salt, and pepper. After cooling, I mixed it with scallions, mayo, Sriracha, and wasabi.