Brioche Sushi Rolls

Brioche Sushi Rolls

An unconventional European twist on a classic Japanese dinner

Serves 8


  • 8 St Pierre Brioche Rolls
  • 170g white crab meat
  • 1 avocado
  • 3 tbsp light mayonnaise
  • ½ tsp wasabi paste*
  • ¼ tsp smoked paprika
  • Juice of ½ a lemon
  • Nori seaweed
  • Fresh chives

* Use more or less depending how much heat you like


  1. Pre-heat the oven to 180°C
  2. Heat the brioche rolls for 3 to 4 minutes, until warm throughout and slightly crusty
  3. Add the light mayonnaise to a mixing bowl and stir in the fresh lemon juice
  4. Add the wasabi paste (based on your preferred amount of heat) and the smoked paprika to the mixture
  5. Slice the avocado and finely chop
  6. Add half of the chopped avocado and the crab meat to the mayonnaise
  7. Slice the brioche rolls in half – lengthways – being careful not to cut all the way through – and fill with the crab mayonnaise mixture
  8. Cut the nori seaweed into thin strips, and wrap around the filled brioche roll – using water to stick the ends together
  9. Sprinkle fresh chives over the top of each seaweed wrapped roll, and top with the remainder of the avocado
  10. Enjoy