Recipe by JMigs;0)
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.
Top Review by catkins2002
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.
- 2 (6 ounce) cans crabmeat (any kind of real crab meat)
- 1 lb imitation crabmeat, separated into small chunks
- 1 cup of regular mayonnaise
- 1⁄2 cup sugar
- sushi rice
- nori (likely 2 packages)
- sliced avocado (optional)
- julienned cucumber (optional)