Alaska Roll Sushi
on Aug 31, 2022
This post may contain affiliate links. Please read my disclosure policy.
It’s easier to make sushi at home than you might think and this Alaska roll sushi is a truly tasty option for a protein-packed appetizer or light dinner.
The ingredients are easy to find and the result is delicious, so with a little practice, you’ll soon wonder why you didn’t start making sushi earlier!
Ingredients You’ll Need
- sushi rice
- water
- salt
- seasoned rice vinegar
- nori seaweed sheet
- sushi-grade salmon
- imitation crab meat
- mayonnaise
- Sriracha hot sauce
- cucumber
- avocado
- Wasabi paste
- pickled ginger
- spicy Sriracha mayo
- eel sauce
- sesame seeds
(Note: Full recipe is at the bottom of the post)
How to Make Alaska Roll Sushi
Step 1: Make Sushi Rice
- In a fine mesh strainer or sieve, rinse the rice until the water runs clean. Shake off any excess liquid.
- Cook the rice in a rice cooker or on the stove. Once cooked, add the rice to a bowl and pour the rice vinegar evenly over it.
- Using a spoon, gently fold the rice to coat it in the rice vinegar, taking care not to squish or smash the rice.
Step 2: Make Spicy Crab Mix
- Using a knife and fork, shred the crab meat.
- In a small bowl, add the mayonnaise and hot sauce (if using) to the crab and mix together well.
Step 3: Roll Alaskan Sushi Rolls
- Take a bamboo sushi rolling mat and cover it with plastic wrap. Place 1 sheet of seaweed paper (nori) on the mat.
- Fill a small bowl with water. Dip your hands in the water and shake slightly to remove the excess.
- Spread the rice over the entire seaweed sheet leaving no gaps. Across half of the sheet, lay the salmon slices evenly.
- Flip the nori sheet over so that the rice and salmon side faces down.
- About 1 inch or so from the bottom of the sheet, place 2 tablespoons of crab mix, 2 slices avocado and 3-4 thin cucumber sticks lengthwise across the rice in a strip. Don’t add more filling or the sushi roll will struggle to close.
- Dip your hands in water again and lightly dab off the excess. Using the bamboo mat, lift the edges up and over the filling. Use your fingers to help tuck and roll the mat tightly so that only the nori is exposed.
- Pull back and tighten the shape. Moving the mat, continue to shape the roll by rolling and squeezing.
- Once your roll is complete, use a sharp knife to cut into segments. The best way to do this is to cut it in half and then cut each half into 3 segments. Note: Wipe your knife with a wet towel after each slice to keep it clean and not too sticky.
- Drizzle sesame seeds over each piece of your roll and serve with pickled ginger and Wasabi paste.
What Are the Best Sauces For Alaska Roll Sushi?
We highly recommend using either a spicy Sriracha mayonnaise, eel sauce (or unagi sauce), bang bang sauce, or ginger miso dressing. It depends entirely on your taste but all of these options will work well.
How To Make Spicy Mayo
You can make spicy mayonnaise by combining ⅓ cup mayonnaise with 1 tablespoon Sriracha hot sauce. This will give you enough mayo for this recipe as well as leftovers for burgers, etc. You can also add a squeeze of lemon juice and a pinch of sugar if you prefer.
How To Make Eel Sauce
Heat ½ cup of soy sauce, ½ cup of sugar, and ½ cup of mirin in a small saucepan over medium heat. Stir until the liquid has reduced to about 3/4 of a cup. Mirin (a common ingredient in Japanese cooking) is a type of rice wine that is similar to sake but has more sugar and a lower alcohol percentage.
Frequently Asked Questions
Is Alaska Roll Raw?
The salmon in the roll is raw but the rest of the ingredients are not (if you use imitation or real cooked crab meat).
Does Alaska Roll Have Cream Cheese?
The traditional version of the Alaska roll does not include cream cheese, but you can add it if you like.
How Many Calories in Alaska Sushi Roll?
This depends on the version you make (and the ingredients you use), but there are about 50-150 calories in a traditional Alaska roll.
Is Alaska Roll Healthy?
The Alaska roll is considered to be one of the healthiest types of sushi. Rice contains protein, avocado is a healthy fat, and salmon is an excellent source of protein, healthy fats, and various essential vitamins and minerals.
Is Sushi Good For Your Gut?
Raw foods, like salmon sashimi, contain enzymes that aid digestion. However, rice is not necessarily good for your gut. You can get creative, though, and create versions of this roll using cauliflower rice.
What Is The Most Popular Sushi Filling?
Surprisingly, cucumber is actually one of the most widely used fillings in sushi. Japanese cucumber is slightly different to the cucumber you know – it does not contain seeds and is really crunchy, making it a popular ingredient in this cuisine.
Can I Lose Weight Eating Sushi?
Sushi can be a very healthy meal if you use fresh vegetables and eat it as part of a balanced diet. However, many types of sushi contain fatty sauces and fried tempura batter, which is high in calories. Like anything, it is best eaten in moderation.
Alaska Roll Sushi Recipe
Ingredients
Sushi Rice
- 1 cup sushi rice
- 1 ¼ cups water
- 1/2 teaspoon salt, optional
- 2 tablespoons seasoned rice vinegar
Alaska Roll Sushi
- 1 sheet seaweed paper, nori
- 6 thin slices sushi-grade salmon
- ¼ cup imitation crab meat, or king crab meat
- 2 teaspoons mayonnaise, optional
- ½ teaspoon Sriracha hot sauce, optional
- 3 slices cucumber, cut into matchsticks
- 3 slices avocado
For Serving
- Wasabi paste
- pickled ginger
- spicy Sriracha mayo
- eel sauce
- sesame seeds
Instructions
Make Sushi Rice
- In a fine mesh strainer or sieve, rinse the rice until the water runs clean. Shake off any excess liquid.
- Cook the rice in a rice cooker or on the stove. Once cooked, add the rice to a bowl and pour the rice vinegar evenly over it.
- Using a spoon, gently fold the rice to coat it in the rice vinegar, taking care not to squish or smash the rice.
Make Spicy Crab Mix
- Using a knife and fork, shred the crab meat.
- In a small bowl, add the mayonnaise and hot sauce (if using) to the crab and mix together well.
Roll Alaskan Sushi Rolls
- Take a bamboo sushi rolling mat and cover it with plastic wrap. Place 1 sheet of seaweed paper (nori) on the mat.
- Fill a small bowl with water and keep this (and a towel) next to you while you work. Dip your hands in the water and shake slightly to remove the excess.
- Spread the rice over the entire seaweed sheet leaving no gaps. (Ideally, you should use 1 cup cooked rice per 1 nori sheet). Across half of the sheet, lay the salmon slices evenly.
- Flip the nori sheet over so that the rice and salmon side faces down.
- About 1 inch or so from the bottom of the sheet, place 2 tablespoons of crab mix, 2 slices avocado and 3-4 thin cucumber sticks lengthwise across the rice in a strip. Don’t add more filling or the sushi roll will struggle to close.
- Dip your hands in water again and lightly dab off the excess. Using the bamboo mat, lift the edges up and over the filling. Use your fingers to help tuck and roll the mat tightly so that only the nori is exposed (and no rice).
- Pull back and tighten the shape. Moving the mat, continue to shape the roll by rolling and squeezing.
- Once your roll is complete, use a sharp knife to cut into segments. The best way to do this is to cut it in half and then cut each half into 3 segments. Note: Wipe your knife with a wet towel after each slice to keep it clean and not too sticky.
- Drizzle sesame seeds over each piece of your roll and serve with pickled ginger and Wasabi paste.
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
