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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
