California Roll Filling (Kani)

Total Time
Prep 20 mins
Cook 0 mins

Okay, it's NOT like every sushi joint, but specifically it's just like what I remember the California Rolls that Miyake's USED to taste like back in its heydays. (Miyake's in Palo Alto and Cupertino). This is my husband's recipe of California Roll after watching a chef behind a sushi bar. *This is only the recipe for the filling* Use any recipe you like for sushi rice. You might want to 1/2 the recipe because even though I can't remember exactly how much it makes, I know for sure it can feed a crowd. (Last time I made it, this amount was enough for a potluck). Note: You can use 4 whole cans of real crab meat if you'd like, but the mixing in of imitation crab is what gives the usual pinkish color to the california rolls, while the real crab gives it the taste.

Ingredients Nutrition

  • 2 (6 ounce) cans crabmeat (any kind of real crab meat)
  • 1 lb imitation crabmeat, separated into small chunks
  • 1 cup of regular mayonnaise
  • 12 cup sugar
  • sushi rice
  • nori (likely 2 packages)
  • sliced avocado (optional)
  • julienned cucumber (optional)


  1. Mix crab meat, imitation crab, mayo, and sugar together until combined.
  2. Roll with sushi rice and nori.
  3. *Optional ways to serve: Add some sliced avocado and or julienned seeded cucumber with the stuffing.
Most Helpful

Tasted nothing like the kind at the sushi restaurants I have been to. It's better without the real crab and use Japanese Mayo(Kewpie) instead of regular mayo. Can also use Wasabi Mayo if you want to add a kick to it.

catkins2002 June 02, 2007