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.
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
Please Pin and Share

Yield: 2 Servings Author: Abbe OdenwalderPrint Recipe
Crab and Avocado California Bun
INGREDIENTS:
- 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
INSTRUCTIONS
- 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.
.recipe-inner{text-align:left;max-width:620px;border:6px double #009BFF;padding:20px;background:#f2f2f2;margin: 40px auto;font-family:Lato, sans-serif;}#recipe .recipe-name{font-size: 21px;}#recipe .info{font-size:13px;text-transform:capitalize;border-bottom:2px solid #000;padding-bottom:7px;margin-bottom:20px}.info:after{content:”;display:table;clear:both}#recipe .info span:first-child{margin-right:30px}#printbutton{border:0;margin:0;color:#fff;float:right;background:#555; padding:5px;border-radius:3px;cursor:pointer}#recipe .time{text-transform:uppercase;font-size:12px;text-align:center;background:#fff;padding:15px 0;margin-bottom:20px}#recipe .time span:not(:last-child){margin-right:12px}#recipe .time span:not(:last-child):after{content:”;display:inline-block;height:10px;width:1px;background:#000;vertical-align:middle;margin-left:12px}#recipe .summary{line-height:1.7;font-style:italic}.ingredients{line-height:1.7}.ingredients h3,.instructions h3{font-size:20px !important;margin-bottom:0;color:#000}.ingredients ul{margin:0!important;margin-top:5px !important;}.instructions li{margin-bottom:15px !important;line-height:1.6;text-align:left;}.ingredients li{text-align:left}#recipe .instructions{margin-top: 30px;}#recipe .instructions ol{padding-left:39px;margin:0!important;margin-top:6px !important;}.posturl{border-top:1px solid #ccc;padding-top:10px;}.ing-section{padding-left:20px;margin: 10px 0;}.ing-section > span{font-weight:700}.recipe-credit{display:none;font-size:13px;border-top: 1px solid #ccc;padding:10px;text-align:center;background:#ffffff;margin:-20px;margin-top:15px;}.recipe-credit a{color:blue;text-decoration:none;}.copyright-statement{ font-size: 13px;font-style:italic;border-top: 1px solid #ccc;margin-top:15px;padding-top:15px;line-height:1.6;}#recipe .image{text-align:center;margin-bottom:25px;margin-right:20px;float:left}#recipe .image img{max-width:250px}#recipe .recipe-name{line-height:1.6;text-transform:uppercase;margin-top:0;letter-spacing:1px;text-align:left}#recipe .summary{line-height:1.7;font-style:italic}#recipe .time{background:#fff;clear:both;border:1px solid #d7d7d7}function printDiv(a){var b=document.getElementById(a);newWin=window.open(”,’printwin’);var c=newWin.document.createElement(‘style’);c.innerHTML=’html{font-family:sans-serif}img{display:none;}#printbutton,.recipe-credit{visibility:hidden;display:none;}.info{text-align:center;text-transform:capitalize}.recipe-name{text-align:center}.info span{margin-right:20px}.time{text-align:center;padding:10px;border-top:1px dashed #000;border-bottom:1px dashed #000;}.time span{margin-right:20px}.adunit,.adunitlabel,.adunitwrapper{display:none!important}’;newWin.document.getElementsByTagName(‘head’)[0].appendChild(c);newWin.document.getElementsByTagName(‘body’)[0].innerHTML = b.innerHTML;newWin.print();}
Marcelle @ A Little Fish in the Kitchen
August 24, 2017 at 8:58 pmOh my, what a delicious-looking sandwich!! Good stuff!
lisa is cooking
August 24, 2017 at 1:35 pmWhat 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 amI'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 pmWow, 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 pmI'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 pmPerfectly 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 pmThis 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 amThis is such a great combination of colours and flavours, perfect for summer!
mimi rippee
August 17, 2017 at 8:34 pmYUM. Just yum!!!
beyondkimchee
August 17, 2017 at 3:22 pmThis 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 amWell 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 amNot 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 amOOOOOH – 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 amOooh, 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 amYou 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 pmI 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 amThanks John! It was a good change from a lobster roll! HArd choice to make!