This recipe is from my days as Executive Chef at an Asian-Fusion restaurant that also served sushi. It was a crab mix that went inside of a sushi roll that was topped with sliced hamachi and orange aioli. After leaving this restaurant, I was so burnt out on sushi that I swore I'd never make it again. But alas, I found this recipe in my notes, and decided to add it here for completeness, and just in case anyone out there is looking to make a good crab mix for a sushi roll.