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Combine the mayo, lemon juice, sesame oil, soy sauce, and sriracha in a small bowl and mix well.
Roughly chop the crab stick into about ~1 cm chunks then shred using your hands or a fork.
Combine the shredded crab stick and the sauce and mix until fully combined.
Store in an airtight container the fridge until ready to use. Prepare one to two days before making sushi if desired.