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Close-up of Alaska Roll wrapped in nori and topped with fresh salmon, filled with avocado and crab, served on a ceramic plate.

Alaska Roll Sushi

The Alaska Roll is a refreshing sushi roll featuring sushi-grade salmon, creamy avocado, and crisp cucumber, all wrapped in seasoned sushi rice and nori. Perfect for sushi lovers looking for a delicious homemade treat!
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Prep Time 30 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Japanese
Servings 4 rolls
Calories 250 kcal

Equipment

  • Bamboo Sushi Mat
  • Plastic Wrap
  • Sharp Knife
  • Rice Cooker

Ingredients
  

Sushi Rice

  • 1 cup sushi rice uncooked
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 0.5 teaspoon salt

Sushi Roll

  • 4 sheets nori seaweed sheets
  • 4 ounces imitation crab meat or real crab meat
  • 1 avocado thinly sliced
  • 0.5 cucumber julienned
  • 4 ounces fresh sushi-grade salmon thinly sliced
  • sesame seeds optional, for garnish
  • soy sauce for serving
  • wasabi for serving
  • pickled ginger for serving

Instructions
 

  • Prepare the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions. Once cooked, mix rice vinegar, sugar, and salt in a small bowl until dissolved, then fold this mixture into the rice. Allow the seasoned rice to cool to room temperature.
  • Prepare the Fillings: Thinly slice the avocado and julienne the cucumber. Set aside.
  • Assemble the Roll: Place a bamboo sushi mat on a clean surface and cover it with plastic wrap. Lay a sheet of nori on the mat, shiny side down. With wet hands, spread an even layer of sushi rice over the nori, leaving about 1 inch at the top edge free of rice. Place a line of crab meat, avocado slices, and cucumber strips across the center of the rice.
  • Roll the Sushi: Starting from the edge closest to you, use the bamboo mat to roll the sushi tightly away from you, applying gentle pressure to form a compact roll. Once rolled, lay thin slices of salmon over the top of the roll. Cover with plastic wrap and gently press to adhere the salmon to the rice.
  • Slice and Serve: Using a sharp knife, cut the roll into 6-8 equal pieces, wiping the knife with a damp cloth between cuts to ensure clean slices. If desired, sprinkle sesame seeds over the top. Serve immediately with soy sauce, wasabi, and pickled ginger.

Notes

For best results, keep your hands wet when handling sushi rice to prevent sticking. A sharp knife will ensure clean cuts for beautiful presentation!
Keyword Alaska Roll, Sushi