Alaska Roll is a delicious uramaki-style sushi roll filled with krab mix, cucumbers, and avocado and topped with fresh raw salmon.
This delicious sushi recipe makes an amazing Main Course perfect for a date night or dinner with friends. For more homemade sushi, try my Maki Roll and Dragon Roll.
Sabrina’s Alaska Roll Recipe
An Alaskan Roll is a great recipe for beginning sushi makers to try. It’s not much harder than a classic California roll, but the blanket of salmon on top makes it look even more impressive. Plus, you’ll love how the fresh fish pairs with the avocado, crab mix, and sushi rice. And of course the entire roll goes great with the classic garnishes of pickled ginger, wasabi paste, and soy sauce.
Ingredients
Sushi Rice:
- 4 cups water
- 2 cups uncooked white rice
- 1/2 cup seasoned rice vinegar
- 1 teaspoon white sugar
- 1 teaspoon salt
Alaska Roll:
- 6 ounces krab meat sticks or genuine cooked crab
- 2 tablespoons Japanese mayonnaise
- 4 sheets nori , dry seaweed
- 1 avocado , pitted and thinly sliced
- 1 English cucumber , peeled, de-seeded and cut into thin strips
- 6 ounces sushi grade salmon
- toasted white sesame seeds
To Serve:
- pickled ginger , for garnish.
- low sodium soy sauce
- wasabi paste
Instructions
Sushi Rice:
- Add water and rice to a large pot on high heat and bring water to a boil.
- Reduce heat to medium low and cover, simmering for 20-22 minutes until rice is soft and liquid is absorbed.
- Carefully remove from pot into a large bowl.
- Mix together rice vinegar, sugar and salt.
- Using a rice paddle or large spoon add in the rice vinegar evenly, cutting it in (do not excessively stir).
- Let cool for 20-30 minutes before using sushi rice.
Alaska Roll
- Wrap your sushi mat in plastic wrap (this helps prevent rice from sticking)
- Add a thin layer of rice evenly on the nori sheet on a clean surface.
- Put the nori sheet rice side down on the rolling mat.
- Chop the krab meat and mix with mayonnaise.
- Through the middle of the roll add a thin layer of krab and mayonnaise mixture followed by some thinly sliced avocado, and cucumber.
- Using the roller, roll up the Alaska roll into a tight log.
- Thinly slice the salmon and drape it over the rolls, then using the sushi mat, press it into the rolls.
- Garnish with toasted white sesame seeds if desired.
- Cut into 6 pieces with a sharp knife.
- Repeat with the remaining 3 sheets and fillings to make 4 rolls, or 24 pieces, total.
- Serve with ginger, soy sauce and wasabi.
Nutrition
Calories: 583kcal | Carbohydrates: 82g | Protein: 25g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 44mg | Sodium: 1023mg | Potassium: 767mg | Fiber: 5g | Sugar: 3g | Vitamin A: 319IU | Vitamin C: 11mg | Calcium: 80mg | Iron: 2mg
