With summer around the corner and those hot days and evenings slowly creeping in, I wanted to create an easy recipe that will get you in and out of the kitchen without ever having to turn on your stove or oven. This recipe, if you can even call it that, is incredibly easy to make. I love lobster rolls so much, but in this economy, who can afford lobster? So I decided to take the idea of a classic lobster roll but give it a sushi twist. I know that California rolls get a bad rap sometimes for not being considered actual sushi, but I don’t care, I still love them (case in point, these jars from the archives). These California Sandwich Rolls are going to be your new favorite summer sandwich, and I don’t regret it. And if you’re still looking for some California Roll inspiration, this guacamole might make you a believer.

These California Sandwich Rolls taste *just* like a California roll, and so if you’re anything like me and love a good Cali roll, then I really hope you’ll give it a try because it’s so simple and so delicious. You’ll want to make this again and again. Let me know what you think below and as always, thank you for reading and following along.

Print Recipe

California Sandwich Rolls

These California Sandwich Rolls are a cross between a lobster roll and a California sushi roll. They're fun and the perfect summer meal.

Prep Time20

Total Time20

Course: Lunch, Main Course

Cuisine: American, Japanese

Keyword: Lunch, Quick and Easy, Sandwich, Seafood

Servings: 6

Author: Jonathan Melendez

Equipment

Mixing bowl

Ingredients

12 ounces imitation crab (flake style)
1/3 cup mayonnaise
1 tablespoon low-sodium soy sauce
1 tablespoon unseasoned rice vinegar
1 to 2 teaspoons prepared wasabi
1 to 2 teaspoons ginger paste
1 cup cooked sushi rice (or leftover white rice)
1 medium Persian cucumber diced
2 scallions thinly sliced plus more for garnish
6 brioche hot dog buns
6 nori snacking sheets halved
1 large avocado thinly sliced
1 tablespoon furikake seasoning
Sriracha for serving

Instructions

In a large bowl, combine the flaked imitation crab, mayo, soy sauce, rice vinegar, wasabi, and ginger paste until evenly incorporated. Add the rice, cucumber, and scallion and toss to combine. Serve right away or cover with plastic and chill until ready to use.
To assemble the sandwiches, split the buns open and fill each with nori, avocado and the California roll salad. Garnish with furikake, scallions and a drizzle of sriracha if desired. Serve immediately and enjoy!