California Rock N’ Roll Sushi Slider

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.

Servings:
1 slider
Yield:
24 servings

Ingredients

  • 24 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)

Build It!

  1. Toast bun for 2 minutes in a 400°F oven, then remove and set on cooling rack.

  2. 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.

  3. 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

Ingredients

  • 28 oz
    Surimi crab flakes
  • 15 tbsp
    Mayonnaise
  • 5 tsp
    Tobiko
  • 5 tsp
    Sesame seeds, toasted

Make It!

  1. 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.
  2. Add mayonnaise, tobiko, and sesame seeds, and fold gently together until well combined.
  3. Transfer to a storage container and refrigerate at least 1 hour before service.

Wasabi Mayonnaise

Servings:
1 teaspoon
Yield:
24 servings

Ingredients

  • ½ c
    Mayonnaise
  • 2 tsp
    Wasabi powder 

Make It!

  1. Place ingredients in a mixing bowl and whisk until thoroughly combined.
  2. Transfer to a storage container and refrigerate at least 30 minutes before service to let flavors come together.

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