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!

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!

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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

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Description

This crab bun, California style, has everything but the rice.

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Ingredients

Scale 1x2x3x

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

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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.

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Keywords: crab bun