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alaska roll

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.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 2 rolls
Course: Main Course, sushi
Cuisine: Japanese
Calories: 320
Ingredients Equipment Method Notes

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

Equipment

  • Bamboo Sushi Mat

Method
 

  1. 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.
  2. Slice cucumber, avocado, salmon, and cream cheese. Set up your rolling station with a bamboo mat covered in plastic wrap.
  3. Place nori shiny side down. With damp fingers, spread sushi rice on 2/3 of the nori, sprinkle sesame seeds, flip over.
  4. Layer fillings (salmon, avocado, cucumber, cream cheese) along the bottom edge. Roll tightly using the bamboo mat.
  5. Top roll with thin slices of salmon. Cover with plastic wrap and gently press to secure the topping.
  6. 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.