This week all I am craving is Asian food. So it didn’t surprise me when late last night I was inspired to create a Japanese-fusion California brioche roll.
I’ll be honest, I was nervous about mixing sweet brioche bread with a lemon, wasabi crab filling.- it just didn’t quite sound right.
Luckily I ignored my doubts because this sandwich has become my new favourite. Not only did it take me 7 minutes to assemble but there is no cooking required.
I particularly love that these brioche rolls are miniature, making them the perfect size for cocktail parties and barbecues.
Don’t you find by simply adding a strip of nori around the brioche it takes the presentation to a new level? It’s amazing how easy it is to turn simple recipes into gourmet feasts for both the eyes and the stomach.
- 3 tablespoons light mayonnaise
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon wasabi
- Juice of 1/2 a lemon
- 120 grams of white crab meat
- 1/2 avocado diced
- 6 chive stems
- 1/2 lemon cut into wedges
- 1 sheet of nori (seaweed)
- 4 mini brioche rolls
- Turn the oven onto 180 degree Celsius
- Cook the brioche in the oven, making sure to evenly toast both the bottom and top sides until they are golden brown
- In a mixing bowl, whisk the wasabi, lemon juice, mayonnaise and smoked paprika together before adding the crab meat
- Hold the chive stems over the mixing bowl and snip small, even pieces
- Cut a slice down the middle of each toasted brioche roll- making sure not to cut all the way through
- Scoop the crab mixture into each brioche roll before topping with diced avocado
- Measure the circumference of your stuffed brioche roll with a strip of nori and wrap it around, making sure to wet the two ends so that they stick together
- Serve the brioche with wedges of lemon
- Tip with Nori: The non-shiny side sticks together while the shiny side does not.
- Tip for brioche rolls: Sainsbury's and Waitrose sell these rolls