Dragon eggs are a seemingly intricate and time-consuming appetizer when, in fact, rather quick to make with excellent knife skills.
8 ounces surimi crab
2 heaping tablespoons mayonnaise
1 tablespoon sugar
1 teaspoon sesame oil
Pulse surimi crab in the food processor until shredded finely. Add mayo, sugar, sesame oil and pulse to mix well.
Cut avocado in half; remove the pit and skin; and cut the halves into thin slices widthwise.
Place 2 tablespoons of crab mix in your palm, cover with a piece of plastic wrap in the center and flip over. Then, take the corners and edges of the plastic wrap with one hand, and twist the crab into a ball shape with the other. Carefully unwrap, place slices of avocado on the crab ball, and repeat to form a ball shape. Repeat until avocado and crab mix is used up.
Garnish each ball with a droplet of sriracha mayo; top with sesame seeds, bonito flakes, and salt flakes.