These crab and avocado California style buns are like a California roll without the rice. Not necessarily better, but certainly as good!
I just love a crab bun. Anyway you want to serve them, I will be there.
California style is usually how one thinks of a sushi roll. But after inventing this sandwich, the traaditional crab roll may have flown out the window.
Sushi is such a polarizing food. It seems you either love it or hate it.
I happen to be in the first category, though I prefer it for summer eating and not winter. Not to say I don’t eat it in winter, but it’s just not the same as on a hot summer’s day.
I’ve never had the inclination to roll my own sushi and given the hard time I have rolling summer rolls, (which I’ve never posted because they always look like crap) I’m sure I’ll never attempt making sushi.
Besides it is SO much better at a great sushi restaurant and I’ll never become a master at perfecting rice. Let’s just say I’ll never become a sushi master. And well…I’ve never aspired to be!
I have become a master of these buns, though. Craving a California roll, but not wanting to venture out, I decided to use the same crab, avocado and cucumber on a great brioche bun.
No, it’s not gluten free, but it is good.
I love lobster rolls, but this just may be the next big thing-and for all I know it probably is a thing somewhere; I just haven’t discovered it yet. This is a quick picnic lunch or a simple dinner and it had me wondering why I hadn’t made these sooner.
Use really good crab when making these. I prefer backfin over claw meat. Make them as spicy as you want with wasabi paste. I took the medium road!
I threw in a bit of rice vinegar which is what is used when making sushi rice. And instead of seaweed I used a rice topping called wasabi furikake. This is great sprinkled on top of a lot of things including popcorn!
I loved it on these crab rolls. It added a bit of crunch some saltiness and spice. Find some good buns but one could even eat this on a bed of cucumbers and keep it healthy.
I’m off to an unplanned trip to Chicagoland for the weekend. Didn’t know I was going until Sunday, and I can’t wait! So today I’m short on time, but I guarantee, this crab and avocado (California Roll style) bun is big on flavor!
A Few More to Eat and Devour
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This crab bun, California style, has everything but the rice.
1 1/2 c crab meat (preferably back fin)
1/2 c mayonnaise
1 T soy
1 1/2 t wasabi paste
2 t rice vinegar
4 slices of cucumber
1/2 of a small avocado, sliced
2 Brioche Buns
Wasabi Furikake for sprinkling or just sesame seeds or crumbled dried seaweed
In a bowl, mix together the mayonnaise, soy sauce, wasabi paste and rice vinegar. Fold the crabmeat in gently.
Spoon mixture into buns.
Garnish with avocado and cucumber slices. Sprinkle with Furikake.
Keywords: crab bun