In a large bowl, separate crab sticks into strands.
Add seaweed salad, mayonnaise (reserve 1 or 2 tablespoons for decoration) and sriracha sauce. Using two forks or chopsticks, mix salad nicely.
Add fish roe, reserving small portion of roe for garnishing. Mix lightly.
For garnishing, in a small bowl, using whisk, stir reserved couple tablespoons of mayonnaise with 2-4 tablespoons of drinking water to get pourable mayonnaise.
Transfer salad on a plate, garnish with fish roe and drops and spirals of mayonnaise. Enjoy!
