California Roll Filling Kani Recipe

Relive the nostalgic taste of Miyake's California rolls! This recipe, perfected by my husband after observing sushi masters in Palo Alto and Cupertino, recreates the iconic pinkish hue and delicious flavor of their legendary rolls. This filling recipe is perfect for a crowd – enough for a potluck or a large gathering. Learn the secret blend of real and imitation crab meat that delivers both authentic taste and vibrant color. Get ready to impress your guests with this restaurant-quality California roll filling!

Prep Time 15 mins
Cook Time 20 mins
Calories 168.4 kcal
Protein 16g
Rating 3.0 (2 Reviews)
California Roll Filling Kani 11

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for California Roll Filling Kani

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How to Make California Roll Filling Kani

  1. In a medium bowl, gently combine 1 (6 ounce) can of imitation crab meat, 1 (6 ounce) can of real crab meat, drained, 1/4 cup mayonnaise, and 1 tablespoon sugar. Mix until thoroughly combined and evenly colored.
  2. Prepare your sushi rice according to your preferred recipe (approximately 2 cups cooked rice is recommended for this filling amount).
  3. Assemble your California rolls: Spread a thin layer of sushi rice on nori seaweed sheets. Add a generous portion of the crab salad to the center of the rice. Roll tightly using a bamboo rolling mat.
  4. (Optional) Enhance your rolls further by adding thinly sliced avocado and/or julienned cucumber (seeds removed) inside the roll with the crab filling before rolling.

Nutrition Information (Approximate per serving)

Sodium

28 g

Sugar

47g

Fat

5g

Carbs

6g