California Roll Sandwiches

Servings 2
Author Debi


Crab Salad

  • 8 ounces cooked crab meat or krab surimi, shredded
  • 1-3 tablespoons mayonnaise or sour cream
  • 1 tablespoon Sriracha

Carrot Slaw

  • ¾ cup shredded carrot
  • ¾ cup julianned jicama
  • 2 tablespoons rice wine vinegar
  • 1 ½ tablespoons water
  • ¾ tablespoon sugar

Sandwich Ingredients

  • 4 slices sourdough bread toasted
  • Shredded green cabbage
  • Sprouts
  • ½ Avocado sliced
  • Toasted sesame seeds* for garnish


Crab Salad

  1. Mix the mayonnaise or sour cream into the shredded crab, one tablespoon at a time until you get the desired consistency. Feel free to taste along the way.

Carrot Slaw

  1. Place shredded carrot and jicama in a large bowl and set aside. Combine vinegar, water, and sugar in a small saucepan; bring to a boil. Remove from heat and allow to cool slightly; pour cooled dressing over carrots and jicama. Let stand 15 minutes; drain.

Make Sammies

  1. Top one toasted sourdough slice with half of the crab salad. Top with ½ of prepared carrot slaw, cabbage, sprouts, avocado slices, and sprinkle with toasted sesame seeds. Top with second slice of sourdough. Cut sandwich in half for easier eating. Repeat with second sandwich and remaining ingredients. Enjoy!

Recipe Notes

*Sesame seeds may be toasted on the stove or in the oven. Personally, I prefer the stovetop method, it’s easier for me and I can keep a better eye on them so I know they don’t burn. But, either way works.
Stovetop toasting: In a large dry frying pan over medium heat, toast seeds until they brown and become fragrant, about 3-5 minutes, shaking the pan occasionally.
Oven toasting: Preheat the oven to 325° F. Spread the seeds onto a baking sheet, and bake until the seeds brown and become fragrant, about 15 minutes.