Alaska Roll Recipe

Introduction

The Alaska Roll offers a delicious twist on classic sushi, combining fresh crab, creamy avocado, crisp cucumber, and tender salmon. This recipe guides you through assembling and rolling this flavorful creation, perfect for sushi lovers looking to try something new at home.

Ingredients

• 8 oz. lump crab meat or surimi (imitation crab), picked over and shredded into long strands
• 3 tbsp. mayonnaise (preferably Kewpie)
• 2 tbsp. sriracha
• Kosher salt
• Freshly ground black pepper
• 2 toasted nori sheets
• 3 cups cooked sushi rice, divided
• 2 Persian cucumbers, peeled and cut into spears
• 1 avocado, thinly sliced
• 1/2 lb. sushi-grade salmon
• Wasabi, ginger, and soy sauce, for serving

Instructions

1. Step 1: In a medium bowl, combine the crab meat, mayonnaise, and sriracha; season with kosher salt and freshly ground black pepper to taste.
2. Step 2: Slice nori sheets in half crosswise to create 4 equal rectangles. Place one rectangle shiny side down on a bamboo sushi mat.
3. Step 3: Spoon about 3/4 cup of cooked sushi rice over the nori. With wet hands, press the rice into an even layer. Slowly peel the nori off the mat and flip the rice side down.
4. Step 4: Arrange one-quarter of the crab mixture in a straight horizontal line across the center of the nori. Top with a line of cucumber spears, then place avocado slices next to the cucumber.
5. Step 5: Lift the bamboo mat from the edge nearest you and gently roll the sushi over the filling to form a tight spiral. Squeeze firmly along the mat to compact the roll, then continue rolling to seal the edge. Repeat with the remaining ingredients to make four rolls total.
6. Step 6: Thinly slice the salmon against the grain on a bias. Layer the salmon slices evenly over the top and sides of each roll to cover completely without gaps.
7. Step 7: Return the roll to the bamboo mat and gently shape the salmon-covered roll to keep its form.
8. Step 8: Using a sharp knife, wipe it clean between cuts and slice each roll into bite-sized pieces. Serve immediately with wasabi, pickled ginger, and soy sauce.

Tips & Variations

• Use wet hands when handling sushi rice to prevent sticking and ensure an even layer.
• Substitute smoked salmon or seared tuna if you prefer a different fish topping.
• For extra flavor, mix a little toasted sesame oil into the crab mixture.
• If you don’t have a bamboo mat, a clean kitchen towel can work as a makeshift rolling surface.

Storage

Alaska Rolls are best enjoyed fresh but can be stored tightly wrapped in plastic wrap in the refrigerator for up to 24 hours. To serve, let them come to room temperature for about 15 minutes. Avoid freezing as it may affect the texture of the rice and fish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh crab instead of imitation crab?

Yes, fresh lump crab meat can be used for a more authentic, delicate flavor. Just be sure it’s picked over and shredded into strands before mixing.

How do I prevent the rice from sticking to the knife when slicing the roll?

Keep a small bowl of warm water nearby and dip your knife into it before each cut. Wiping the blade clean between slices also helps create clean, neat pieces.

Alaska Roll Recipe

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★★★★★

4.4 from 135 reviews

• Author: Harry
• Total Time: 25 minutes
• Yield: 4 sushi rolls, approximately 32 pieces 1x
• Diet: Halal

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Description

A deliciously fresh and vibrant Alaska Roll recipe featuring lump crab meat blended with creamy mayonnaise and sriracha, wrapped in sushi rice and nori, with crisp cucumber, buttery avocado, and topped with thinly sliced sushi-grade salmon. Perfectly seasoned and served with wasabi, ginger, and soy sauce for an authentic sushi experience at home.

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Ingredients

Scale 1x2x3x

Crab Mixture

• 8 oz. lump crab meat or surimi (imitation crab), picked over, shredded into long strands
• 3 tbsp. mayonnaise (preferably Kewpie)
• 2 tbsp. sriracha
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Roll Components

• 2 toasted nori sheets
• 3 cups cooked sushi rice, divided
• 2 Persian cucumbers, peeled and cut into spears
• 1 avocado, thinly sliced
• 1/2 lb. sushi-grade salmon

To Serve

• Wasabi
• Pickled ginger
• Soy sauce

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Instructions

1. Prepare Crab Mixture: In a medium bowl, combine the lump crab meat, mayonnaise, and sriracha. Season the mixture with kosher salt and freshly ground black pepper to taste, then gently mix until fully combined.
2. Prepare Nori and Rice: Slice each nori sheet in half crosswise to create four equal rectangles. Place one nori rectangle shiny side down on a bamboo sushi rolling mat. Spoon approximately 3/4 cup of cooked sushi rice over the nori, then using wet hands, spread and press the rice evenly into a thin layer.
3. Flip Nori and Add Filling: Carefully lift the nori with rice off the bamboo mat and flip it so the rice is on the bottom. Horizontally arrange one quarter of the crab mixture in a straight line across the center of the nori sheet.
4. Add Cucumber and Avocado: Lay the peeled cucumber spears over the crab mixture in a straight line, followed by an adjacent line of thinly sliced avocado.
5. Roll the Sushi: Lift the edge of the bamboo mat closest to you and use it to guide and tightly roll the nori over the filling, forming a spiral. Firmly squeeze along the bamboo mat to compact the roll, then continue rolling to seal the edge securely. Repeat these steps for the remaining three rolls.
6. Prepare Salmon Topping: Thinly slice the sushi-grade salmon against the grain and on a bias to create delicate, even slices. Lay the salmon slices over the completed rolls, covering the top and sides completely without gaps.
7. Shape the Rolls: Return each roll to the bamboo mat and gently shape it again by pressing with the mat to ensure the salmon adheres properly and the roll is firm and uniform.
8. Slice and Serve: Using a sharp, dampened knife, cut each roll carefully into bite-sized pieces. Wipe the knife between cuts to keep slices clean and tidy. Serve the Alaska Rolls with wasabi, pickled ginger, and soy sauce alongside for dipping.

Notes

• Use wet hands when handling sushi rice to prevent sticking.
• Ensure sushi-grade salmon is fresh to maintain safety and flavor.
• Chill rolls briefly before slicing for cleaner cuts.
• Adjust sriracha in crab mixture to suit your preferred spice level.
• Use a very sharp knife and clean between cuts to maintain neat slices.

• Prep Time: 25 minutes
• Cook Time: 0 minutes (assuming cooked sushi rice is prepared beforehand)
• Category: Sushi Roll
• Method: No-Cook
• Cuisine: Japanese

Keywords: Alaska Roll, sushi roll recipe, crab sushi, salmon sushi, Japanese cuisine, homemade sushi, sushi rolls