Alaska Roll Sushi Style (Print-Friendly Version)
Fresh and flavorful Alaska Roll made with salmon, avocado, krab, and sushi rice.
# What You'll Need:
→ Sushi Rice
01 -
4 cups water
02 -
2 cups uncooked white rice
03 -
1/2 cup seasoned rice vinegar
04 -
1 teaspoon white sugar
05 -
1 teaspoon salt
→ Alaska Roll
06 -
6 ounces krab meat sticks or cooked crab
07 -
2 tablespoons Japanese mayonnaise
08 -
4 sheets nori (dry seaweed)
09 -
1 avocado, pitted and thinly sliced
10 -
1 English cucumber, peeled, deseeded, and cut into thin strips
11 -
6 ounces sushi-grade salmon
12 -
toasted white sesame seeds
→ To Serve
13 -
pickled ginger
14 -
low sodium soy sauce
15 -
wasabi paste
# How to Make It:
01 -
Combine water and rice in a large pot over high heat and bring to a boil. Reduce to medium-low, cover, and simmer for 20–22 minutes until tender and liquid is absorbed.
02 -
Transfer cooked rice to a large bowl. Mix rice vinegar, sugar, and salt in a small bowl. Gently cut the mixture into the rice using a paddle or large spoon. Let cool for 20–30 minutes.
03 -
Wrap a bamboo sushi mat in plastic wrap to prevent sticking. Place a sheet of nori on a clean surface and spread a thin layer of cooled rice over it.
04 -
Flip the nori so the rice faces down on the mat. Mix chopped krab meat with mayonnaise and spread a thin line across the center, then layer with avocado and cucumber.
05 -
Use the mat to roll the sushi tightly into a log. Slice the salmon thinly and drape over the roll. Gently press to adhere using the mat.
06 -
Sprinkle with toasted sesame seeds if desired. Slice the roll into 6 even pieces using a sharp knife. Repeat to make 4 rolls total.
07 -
Plate the sushi with pickled ginger, soy sauce, and wasabi paste on the side.
# Additional Tips:
01 -
Dampen your hands when handling sushi rice to prevent sticking.
02 -
Always use sushi-grade salmon when preparing raw fish dishes.