Tenderize the chicken breast by poking holes in it with a fork. Coat it evenly in flour, then in seasoned breadcrumbs.
Deep fry the breaded chicken breast until golden brown and fully cooked. Let it rest, then slice it into thick strips.
Slice the ends off the cucumber. Using a vegetable peeler, slice the cucumber lengthwise into long, thin ribbons.
Lay the cucumber ribbons flat on a work surface, overlapping them slightly to form a solid sheet.
Spread a layer of cream cheese across the cucumber sheet and sprinkle with black sesame seeds.
Arrange avocado slices, the fried chicken strips, cooked white rice, and julienned carrots in a line down the center of the cream cheese.
Carefully and tightly roll the cucumber sheet over the fillings to form a log.
Slice the roll into bite-sized pieces and drizzle with spicy mayo and eel sauce before serving.
Cook it hands-free.
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