This Alaska roll sushi is a delicious and light appetizer or dinner preparation. Alaska roll sushi ingredients are easy to find and making sushi at home is easier than you think!
Instant pot (sushi rice), bamboo sushi mat, plastic wrap
Ingredients
Sushi Rice
1cupsmall or medium grain white rice
1cup + 1 tbspwater
2tablespoonseasoned rice vinegar
1teaspoonsalt
Alaska Roll Sushi
1sheetnori (seaweed paper)
6oz6 thin slices Sushi-Grade Salmon
¼cupimitation crab meat or real Alaskan crab meat
1 tablespoonmayonnaise (optional)
½teaspoonsriracha (optional)
2-3slicescucumber (cut into matchsticks)
2-3slicesavocado
pickled ginger (optional)
wasabi (optional)
Optional Sauces and Toppings
spicy sriracha mayo
bang bang sauce
eel sauce
white or black sesame seeds
Instructions
How to make sushi rice
Rinse the rice in a fine mesh strainer to remove excess starch (water should run clean). Shake off excess water.
Add rinsed rice and salt to instant pot. Add water. Add 1 teaspoon salt.
Cook on instant pot high pressure setting for 6 minutes (with full natural release).
Transfer rice to bowl. Add rice vinegar evenly over rice.
Gently fold rice to incorporate rice vinegar, be careful not to smash rice.
Make spicy crab mix
Shred imitation crab meat or Alaskan crab meat.
Mix imitation crab meat or Alaskan crab meat with mayonnaise and sriracha.
How to roll Alaskan sushi rolls
Cover a bamboo sushi rolling mat with plastic wrap.
Place a sheet of nori on the mat.
Dip hands in water and clap to remove excess water. It helps to keep small bowl of water near you and a towel.
Spread a layer of rice across the nori. You will use about 1 cup cooked rice per full nori sheet.
Spread rice over whole surface of nori (no gap). Lay slices of salmon evenly over half.
Flip nori over (rice/salmon side down, nori up).
Place 2 tablespoon crab mix, 2 slices avocado and 3-4 thin cucumber strips lengthwise in a strip across the rice. Placement should be about 1 inch or so from the bottom of the rice paper. Be careful not to put too many or sushi roll will not close well.
Use bamboo mat to lift edges up and over filling. Use fingers to tuck roll.
Tuck mat tightly into roll shape so only nori with no rice is exposed, pull back and tighten.
Move mat and shape roll, repeat squeeze and shape.
Slice and wipe with wet towel after each slice to prevent knife from getting too sticky.
Cut in half and then each half into 3 segments.
Notes
***Food Safety: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Check with Food and Drug Administration (FDA) and/or appropriate regulatory agency regarding food safety recommendations.
Leftovers and Storage: Eat immediately. Do not store.