Have A California Crab Bun

These crab and avocado California style buns are like a California roll without the rice. Not necessarily better, but certainly as good!
crab and avocado sandwich bin in red basket

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!

crab salad and avocado in a bun, red basket

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.

crab salad, avocado, cucumber, red basker

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


   Teriyaki Shrimp                          


Blueberry Nut Bread   

Egg Foo Yung Sandwich

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Crab Bun (California Style)

  • Author: Abbe Odenwalder
  • Prep Time: 10 Minutes
  • Total Time: 10 minutes
  • Yield: 2 Servings 1x
  • Category: Sandwich
  • Cuisine: American


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



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  • Marcelle @ A Little Fish in the Kitchen
    August 24, 2017 at 8:58 pm

    Oh my, what a delicious-looking sandwich!! Good stuff!

  • lisa is cooking
    August 24, 2017 at 1:35 pm

    What a great mix of sushi roll and lobster roll! I love these flavors. This would be amazing for a picnic.

  • Pam
    August 23, 2017 at 1:31 am

    I'm not a sushi fan but most in my family love it. I love crab though and your sandwich looks delicious!

  • SavoringTime in the Kitchen
    August 19, 2017 at 4:55 pm

    Wow, this looks delicious, Abbe! I would have never though of using crab in a sandwich. A must try!

  • Sippity Sup
    August 18, 2017 at 11:33 pm

    I've attempted sushi and I can say that you're right. It's better to leave it the masters. However I am happy you took the time to master this beauty. GREG

  • Healthy World Cuisine
    August 18, 2017 at 5:50 pm

    Perfectly delicious for this weekends lunch! Have you ever tried Kewpie Japanese mayo for a real treat? So funny how we get addicted to these little condiments along the way…

  • In Good Flavor
    August 18, 2017 at 1:50 pm

    This crab bone twist on the California roll is a great idea! It sounds so flavorful and looks so good! Have a wonderful trip!

  • All That I'm Eating
    August 18, 2017 at 11:44 am

    This is such a great combination of colours and flavours, perfect for summer!

  • mimi rippee
    August 17, 2017 at 8:34 pm

    YUM. Just yum!!!

  • beyondkimchee
    August 17, 2017 at 3:22 pm

    This looks so delicious. Perfect for my kids who is asking something different than boring ham & cheese sandwich. Haha~!

  • Tricia Buice
    August 17, 2017 at 11:16 am

    Well how yummy! I've never made sushi and wish I had a teacher – I love it anytime of the year 🙂 Also love the wasabi you added here – such a great zing of flavor! Have a terrific weekend Abbe.

  • Angie Schneider
    August 17, 2017 at 6:00 am

    Not a sushi fan..I just love seafood, and too much rice for my taste. This looks fantastic with crab avocado filling, Abbe. Enjoy your weekend in Chicagoland!

  • mjskit
    August 17, 2017 at 3:29 am

    OOOOOH – that wasabi takes this crab salad to a whole new level. Love it! This looks so much better than a lobster roll, but then I am one that would take the crab over a lobster. 🙂

  • Liz Berg
    August 17, 2017 at 12:50 am

    Oooh, this crab and avocado Cali bun looks fabulous!! Next time I'm in Denver, let's go out for sushi!!! Have a great time in Chicago (visiting Kankakee, too???).

    • Abbe Odenwalder
      August 17, 2017 at 2:57 am

      You know it Liz! Big 50th wedding anniversary celebration so I'll be visiting my hometown. Haven't been there in probably at least 10 years. Probably hit the root beer stand before we go! Would love to go out with you for sushi, anytime!

  • Kitchen Riffs
    August 16, 2017 at 11:19 pm

    I don't make my own sushi, either. Much rather have a pro do it for me, with really fresh ingredients. Anyway, I do like the idea of this crab bun. Fun idea — thanks. Have a great time in Chicago!

    • Abbe Odenwalder
      August 17, 2017 at 2:58 am

      Thanks John! It was a good change from a lobster roll! HArd choice to make!