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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PrintCrab Bun (California Style)
- Prep Time: 10 Minutes
- Total Time: 10 minutes
- Yield: 2 Servings 1x
- Category: Sandwich
- Cuisine: American
Description
This crab bun, California style, has everything but the rice.
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.
Find it online: https://thisishowicook.com/crab-and-avocado-california-buns/
Marcelle @ A Little Fish in the Kitchen
Thursday 24th of August 2017
Oh my, what a delicious-looking sandwich!! Good stuff!
lisa is cooking
Thursday 24th of August 2017
What a great mix of sushi roll and lobster roll! I love these flavors. This would be amazing for a picnic.
Pam
Wednesday 23rd of August 2017
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
Saturday 19th of August 2017
Wow, this looks delicious, Abbe! I would have never though of using crab in a sandwich. A must try!
Sippity Sup
Friday 18th of August 2017
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