Tear crab meat into small pieces. Squeeze the water out of the chopped celery and onions and mix them with mayonnaise.

Remove the half-jola seeds, peel and slice the avocado slightly thickly. Turn the cucumber and shred it.

Slice the peeled avocado into thin slices. Prepare smoked salmon and sushi shrimp by defrosting them.

Wrap the seaweed feet with plastic wrap, place the seaweed on top of it, and spread the sushi evenly. Flip it over and let the rice grains face down and the steam face up.

Place a long crab salad on top of the seaweed and roll it round with thinly sliced avocados, cucumbers, and pickled radish. Spread a little wasabi on top of the rolled roll and place shrimp, salmon, and avocado alternately on top. Wrap it with plastic wrap and trim it so that the toppings are neatly placed on top of it with seaweed. With plastic wrap covered, divide it into 8 pieces with a knife, remove the wrap, decorate it with flying fish eggs and radish sprouts, and put it nicely on a plate sprinkled with balsamic sauce. Boil 1/4 cup balsamic vinegar, 1 cup grape juice and 1T of sugar over medium heat until halved.