Alaska Roll
Restaurant-quality Alaska Roll sushi made easy at home — featuring buttery avocado, fresh salmon, and a perfect crunch of cucumber rolled in seasoned rice and nori.
Equipment
- Bamboo Sushi Mat
Ingredients
Sushi Rice
- 1 cup sushi rice rinsed until water runs clear
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
Roll Fillings
- 2 sheets nori seaweed sheets
- 4 oz sushi-grade salmon divided for filling and topping
- 1/2 avocado sliced
- 1/4 cucumber julienned
- 2 oz cream cheese cut into strips
- sesame seeds for garnish
For Serving
- soy sauce for dipping
- wasabi optional
- pickled ginger optional
Instructions
- Rinse sushi rice and cook according to package directions. Season with a mix of rice vinegar, sugar, and salt while still warm. Cool to room temperature.
- Slice cucumber, avocado, salmon, and cream cheese. Set up your rolling station with a bamboo mat covered in plastic wrap.
- Place nori shiny side down. With damp fingers, spread sushi rice on 2/3 of the nori, sprinkle sesame seeds, flip over.
- Layer fillings (salmon, avocado, cucumber, cream cheese) along the bottom edge. Roll tightly using the bamboo mat.
- Top roll with thin slices of salmon. Cover with plastic wrap and gently press to secure the topping.
- Slice into 8 pieces with a wet, sharp knife. Serve with soy sauce, wasabi, and pickled ginger.
Notes
For a cooked version, substitute smoked salmon. Keep fillings light to avoid bursting. Sushi is best enjoyed fresh and shouldn’t be frozen.