Mushy sushi surimi texture? I've noticed a difference between most places when I go out for sushi compared to when I make it myself. 

The crab sticks / surimi in maki rolls when I go out seem to have a much more mushy texture - however, I haven't found much information on what to do differently to achieve this.

Could it be that they chop it up and mix it with mayo or something?
You can kind of knead them a little with your hand.  Just roll them on the board to break up the "fibers"