California Roll Filling (Kani)
3
People talking
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.
- Ready In:
- 20mins
- Yields:
- Units:
3
People talking
ingredients
- 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)
directions
- Mix crab meat, imitation crab, mayo, and sugar together until combined.
- Roll with sushi rice and nori.
- *Optional ways to serve: Add some sliced avocado and or julienned seeded cucumber with the stuffing.
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RECIPE MADE WITH LOVE BY
@JMigs0
Contributor
@JMigs0
Contributor
"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."
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It took me back to my childhood days. The seasoning was simple and authentic! I googled a few different crab mix recipes and most of them said to add salt and vinegar to the mayo. It seems to me it was a bit too much vinegar for the mix. This recipe was perfect! Thank you! My family devoured them!!! The 1lb of imitation crab meat, 1 cup of mayo, 1/2 cup sugar ( you could also use 1/4, 1/3 cup of sugar, if you're watching the sugar intake in your diet.) Tip. Don't add salt. The mayo already has salt. They soy sauce has enough salt to give it the authentic california roll taste!Reply
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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.Reply
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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.
