Wednesday, August 16, 2017

Crab and Avocado California Buns

"These crab and avocado rolls are like a California roll without the rice. Not necessarily better, but certainly as good!"

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 flavors 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 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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Yield: 2 Servings  

Crab and Avocado California Bun

These crab and avocado rolls are like a California roll without the rice. Not necessarily better, but certainly as good!
prep time: 10 MINScook time: total time: 10 mins


  • 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


  1. In a bowl, mix together the mayonnaise, soy sauce, wasabi paste and rice vinegar. Fold the crabmeat in gently.
  2. Spoon mixture into buns. Garnish with avocado and cucumber slices. Sprinkle with Furikake.
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