- Squeeze excess water from crabmeat; mix crabmeat with 4 tablespoons of the mayonnaise and the 1 tablespoon green onion.
- Combine wasabi powder with 3 tablespoons of the remaining mayonnaise; mix until smooth and place in a squeeze bottle.
- Combine ko choo jung with remaining 3 tablespoons mayonnaise; mix until smooth and place in squeeze bottle.
- For each serving, place a 3-inch ring mold* on a plate and place 3/4 cup rice in the bottom of the mold.
- Top with 3 tablespoons of the guacamole and 1/4 of the crabmeat mixture; remove ring mold.
- Squeeze wasabi and ko choo jung mixtures over each serving.
- Garnish with tobiko, green onions, nori, and shoga.
Makes 4 servings.
*Note: A 3-inch diameter can, open on both ends, can be used in place of a ring mold.
