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Alaska Roll Sushi

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!
Course dinner, lunch, Main Course
Cuisine Japanese
Prep Time 10 minutes
Cook Time 30 minutes
0 minutes
Total Time 45 minutes
Servings 1 sushi roll
Calories 1399kcal
Author Aubrey
Cost $4

Equipment

  • Instant pot (sushi rice), bamboo sushi mat, plastic wrap

Ingredients

Sushi Rice

  • 1 cup small or medium grain white rice
  • 1 cup + 1 tbsp water
  • 2 tbsp seasoned rice vinegar
  • 1 tsp salt

Alaska Roll Sushi

  • 1 sheet nori (seaweed paper)
  • 6 oz 6 thin slices Sushi-Grade Salmon
  • ¼ cup imitation crab meat or real Alaskan crab meat
  • 1 tbsp mayonnaise (optional)
  • ½ tsp sriracha (optional)
  • 2-3 slices cucumber (cut into matchsticks)
  • 2-3 slices avocado
  • 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 tsp 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 tbsp 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

  1. ***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.
  2. Leftovers and Storage: Eat immediately. Do not store.

Nutrition

Calories: 1399kcal | Carbohydrates: 173g | Protein: 55g | Fat: 55g | Saturated Fat: 8g | Cholesterol: 98mg | Sodium: 2532mg | Potassium: 2494mg | Fiber: 22g | Sugar: 2g | Vitamin A: 627IU | Vitamin C: 31mg | Calcium: 125mg | Iron: 5mg