Are you a sushi fan seeking a fresh recipe? Look no further than the Alaska roll sushi!
This delicious and beautiful sushi roll has fresh salmon, creamy avocado, and crunchy cucumber wrapped in seasoned sushi rice and nori seaweed.
Salmon and avocado include healthy omega-3 fatty acids and other nutrients, making this roll delicious and nutritious.
Last night, I made Alaska rolls sushi at my home. They were a hit! I followed this recipe exactly and they came out great. I’m excited to make them again!
How to Make Alaska Roll Sushi
Alaska roll sushi is a popular type of sushi that originated in the United States. It is made with a combination of salmon, avocado, and cucumber, and is often served with a side of soy sauce for dipping
A local sushi restaurant introduced me to the Alaska roll, which I loved. The crispy seaweed and rice shell, tender salmon, cold cucumber, and creamy avocado were a sushi pairing made in heaven. I’ve loved this sushi roll ever since and can make it at home.
Alaska Roll Sushi Ingredients
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 4 sheets of nori seaweed
- 8 ounces of fresh salmon, sliced into thin strips
- 1 avocado, peeled and sliced into thin strips
- 1/2 cucumber, peeled and sliced into thin strips
- Soy sauce, wasabi, and pickled ginger for serving
Now that you have your ingredients ready, it’s time to start making your Alaska roll sushi
Step-by-step guide to Make Alaska Roll Sushi
Rinse the sushi rice in cold water until the water runs clear. Then, add the rice and 1 1/4 cups of water to a pot and bring to a boil.
Once the water is boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes or until all of the water is absorbed.
While the rice is cooking, mix together the rice vinegar, sugar, and salt in a small bowl.
When the rice is done cooking, transfer it to a large bowl and add the vinegar mixture. Stir gently to combine.
Lay a sheet of nori seaweed on a sushi mat with the shiny side facing down.
Spread a layer of sushi rice over the nori seaweed, leaving a 1-inch border at the top.
Arrange the salmon, avocado, and cucumber strips in a line across the middle of the rice.
Use the sushi mat to roll the sushi into a tight cylinder, using the border of rice at the top to seal the roll.
Repeat the process with the remaining nori, rice, and fillings.
Once you’ve rolled all of your sushi, use a sharp knife to slice each roll into 6-8 pieces.
Serve the sushi with soy sauce, wasabi, and pickled ginger on the side.
Does Alaska Roll have raw fish?
Yes, an Alaskan roll typically contains raw fish. In this case, the raw fish is typically salmon. However, not all Alaskan rolls are made with raw fish, and some variations may include cooked fish or other ingredients instead.
It’s important to note that consuming raw or undercooked seafood can carry a risk of food poisoning, so it’s always a good idea to check with the sushi chef or restaurant staff if you have any concerns about the safety of the food.
Serving Alaska roll sushi
I adore presenting Alaska roll sushi creatively. I love serving this sushi roll in bite-sized pieces on a pretty tray. Slices of fresh lemon and cilantro give color to the dish.
Alaska roll sushi with dipping sauces is another option. Soy sauce with wasabi is my favorite, but you may also try sweet and sour or spicy mayo.
Alaska roll sushi is a great finger meal for a casual gathering. Leave the roll whole and slice it into smaller pieces, then serve it with little bowls of dipping sauce on a tray.
Tips for Making Perfect Alaska Roll Sushi
High-quality ingredients improve sushi taste. For optimum results, use fresh, high-quality salmon, avocado, and cucumber.
Sushi rice should be sticky and slightly sweet. Before cooking, rinse the rice and boil over low heat until all the water is absorbed.
Slice the salmon, avocado, and cucumber thinly for simpler sushi rolling. Sharp knives simplify this task.
Use a sushi mat: You can roll sushi without a mat, but a mat makes it easier and helps you roll it firmly.
How To Store Homemade Alaska roll sushi?
To store homemade Alaska roll sushi, you can wrap the rolls in plastic wrap and place them in an airtight container in the refrigerator.
It’s important to keep the sushi rolls chilled in order to prevent the growth of bacteria. The sushi will typically keep for up to one day in the refrigerator.
Alaska roll sushi Recipe
Ingredients
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 4 sheets of nori seaweed
- 8 ounces of fresh salmon sliced into thin strips
- 1 avocado peeled and sliced into thin strips
- 1/2 cucumber peeled and sliced into thin strips
- Soy sauce wasabi, and pickled ginger for serving
Instructions
- Rinse the sushi rice in cold water until the water runs clear. Then, add the rice and 1 1/4 cups of water to a pot and bring to a boil.
- Once the water is boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes or until all of the water is absorbed.
- While the rice is cooking, mix together the rice vinegar, sugar, and salt in a small bowl.
- When the rice is done cooking, transfer it to a large bowl and add the vinegar mixture. Stir gently to combine.
- Lay a sheet of nori seaweed on a sushi mat with the shiny side facing down.
- Spread a layer of sushi rice over the nori seaweed, leaving a 1-inch border at the top.
- Arrange the salmon, avocado, and cucumber strips in a line across the middle of the rice.
- Use the sushi mat to roll the sushi into a tight cylinder, using the border of rice at the top to seal the roll.
- Repeat the process with the remaining nori, rice, and fillings.
- Once you’ve rolled all of your sushi, use a sharp knife to slice each roll into 6-8 pieces.
- Serve the sushi with soy sauce, wasabi, and pickled ginger on the side.
