I used the type of imitation crab sticks as shown on the left in the photo. Use a food processor to chop it up as seen on the right.
Drain the water from the canned crab and combine it with the chopped crab sticks and mayonnaise. Make sure the crab meat won't squeeze out when rolling the sushi.
Squeeze lemon on the avocado and wrap it up with the fish roe and spicy sauce, and enjoy.
Story Behind this Recipe
My husband loves sushi and eats quite a lot of it. But he doesn't really like imitation crab. I heard about this method from a sushi chef at Japanese restaurant here, and now my husband can eat California rolls. This recipe is easy on the wallet.
The ratio for the canned crab and the chopped crab sticks is about 1:1. Please adjust the amount of liquid you drain from the canned crab, as well as the amount of mayonnaise. You don't really have to pay too much attention to the amount of liquid. But if you use these ingredients to make normal California rolls, then you should wring out the water very well. To make the spicy sauce, please refer to the recipe for spicy tuna rolls.