Alaska Roll Sushi Recipe
This Alaska roll sushi recipe is a new and delicious way to enjoy your favorite ingredients in one! It’s easy to make and filled with all the flavors of the sea. All you need are a few simple ingredients, some kitchen scissors, and the right technique.
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Servings: 4 people
Calories: 898kcal
Equipment
- knife
- Cutting Board
- rice cooker
- bamboo mat
Ingredients
- 3 cups sushi rice
- 3 tbsp sushi vinegar
- 4 cups water
- 2 tbsp mayonaisse
- 8 pieces kani kamaboko imitation crab meat
- 4 sheets of nori trimmed (¾ the normal size)
- 2 medium avocado, halved, seeded and peeled thinly sliced
- 2 cucumber cut into matchsticks
- 1/2 lb sushi-grade salmon thinly sliced
- 4 tbsp ikura
For Serving
- Wasabi
- Pickled ginger
- Soy Sauce
Instructions
- Start with preparing the sushi rice. First, rinse 3 cups of sushi rice in cold water until the water runs mostly clear. Then, place the rinsed rice in a medium-sized pot with 4 cups of water and bring to a boil over high heat. Once boiling, reduce the heat to low and let simmer for 30 minutes or until all of the water is absorbed.
- Once cooked, turn off the heat and let the rice sit for 5 minutes. Then, transfer them into a large bowl. Drizzle 3 tablespoons of sushi vinegar over the top of the rice and use a spoon or spatula to gently fold it in making sure not to break any grains of rice. Set aside to cool.
- In a separate bowl, mix together the mayo and imitation crab until fully combined.
- Take four sheets of nori and cut them into ¾ size pieces using kitchen scissors.
- Place one sheet of nori on a bamboo mat or cutting board, then spread a thin layer of the sushi rice over it. Leave about 1/2 inch of space on each side.
- Spread 4 tablespoons of the mayo and imitation crab mixture evenly over the sushi rice layer.
- Place slices of avocado, cucumber, salmon, and ikura over the top of the mayo and imitation crab.
- Using your bamboo mat or cutting board, roll up the sushi starting from one side to another. When you reach the end, gently press down on the roll to ensure it stays together.
- Slice using a sharp knife into 16 equal pieces and enjoy with wasabi, pickled ginger, and soy sauce.
Notes
1. Always use sushi-grade salmon when making the Alaska roll to ensure that it is safe to eat.
2. Try substituting some of the ingredients with different types of fish, vegetables, and condiments to create a unique flavor!
3. If you don’t have kitchen scissors, you can use a sharp knife to cut the nori.
4. Make sure to press down lightly on the roll when rolling up, as this will help it stay together better.
5. Make sure to always use freshly cooked sushi rice for the best results!
6. To ensure your Alaska rolls look their best, try cutting with a sharp knife that is slightly wet. This will help the edges look clean and neat.
