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California Rock N’ Roll Sushi SliderServings: 1 slider -- Yield: 24 servings California crab with bacon and wasabi mayo on a soft bun, served as part of a trio with Angry Tuna Sushi Slider and Seared Salmon Sushi Slider. Buns, Lunch & Dinner, Parties & Catering, Snacks & Shareables, Dine In, Travel Friendly |
Ingredients24 each King’s Hawaiian® Original Slider Bun 6 each Leaves iceberg lettuce 12 each Slices of bacon, cooked to desired doneness, cut in fourths 36 oz California Crab Mix (subrecipe) 24 each Roma tomato slices 48 each Avocado slices 24 tsp Wasabi Mayonnaise (subrecipe)
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Build It!Toast bun for 2 minutes in a 400°F oven, then remove and set on cooling rack.
On bottom bun, place ¼ piece iceberg lettuce, 2 quarter-slices of bacon, 1 ½ ounces California Crab Mix, 1 slice tomato, and 2 slices avocado.
Spread 1 teaspoon Wasabi Mayonnaise on inside of top bun, then place on top of slider and press gently to bring sandwich together. Plate as desired with other sliders for service.
California Crab Mix - Servings:
- 1 ½ ounces
- Yield:
- 24 servings
28 oz Surimi crab flakes 15 tbsp Mayonnaise 5 tsp Tobiko 5 tsp Sesame seeds, toasted - Place surimi in a food processor. Pulse on high 4 to 5 times until it is well broken up, then transfer to a large mixing bowl.
- Add mayonnaise, tobiko, and sesame seeds, and fold gently together until well combined.
- Transfer to a storage container and refrigerate at least 1 hour before service.
Wasabi Mayonnaise- Servings:
- 1 teaspoon
- Yield:
- 24 servings
½ c Mayonnaise 2 tsp Wasabi powder - Place ingredients in a mixing bowl and whisk until thoroughly combined.
- Transfer to a storage container and refrigerate at least 30 minutes before service to let flavors come together.
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