Peel and dice avocado into 1cm cubes. Remove stems from cherry tomatoes and quarter them.

Finely mince onion and cut melting cheese into quarters.

In a bowl, beat eggs and season with salt and pepper.

In another bowl, mix ground meat, onion, breadcrumbs, and salt and pepper. Knead well.

Divide the meat mixture into 8 portions.

Wrap 1/8 of rice in plastic wrap and shape into balls. Repeat for remaining rice.

Mix Worcestershire sauce, ketchup, and sugar in a bowl. Cover with plastic wrap and microwave for 30 seconds at 600W. Stir and repeat until thickened.

Heat takoyaki pan and grease with salad oil using a paper towel.

Place rice balls and meatballs in the pan.

Fold cheese and insert into meatballs.

Pour egg mixture evenly into the pan. Add avocado and cherry tomatoes.

Roll each ball while cooking to achieve a round shape.

Brush soy sauce onto rice balls and cook until golden and crispy.