How to Make Alaska Roll Sushi

Another fusion food, Alaska roll sushi is a Japanese delicacy that is adjusted to the westerners’ taste. It is shown by its style: inside-out rice. Nowadays there are various versions of the Alaska roll sushi recipe and in fact, this dish is open to any modification. The must-have ingredients in this dish are rice, seaweed papers, avocado, salmon, and crab meat.

However, if you want to taste the ‘basic’ Alaska roll sushi, the recipe below is the right one to follow. While serving, use soy sauce or other sauce that you like the most.

Ingredients

For sushi rice:

  • Medium or short grain white sushi rice, 225 grams
  • Salt, 1 teaspoon
  • Rice vinegar, 2 tablespoon
  • Water, 237 ml

For the fillings:

  • Seaweed paper (Nori), 1 sheet
  • Avocado, a half of a fruit
  • Cucumber, 6-8 matchsticks cut
  • Sushi-grade raw salmon, 6 thin slices
  • Boiled and shredded Alaskan crab meat, 32 grams or ¼ cup

For the garnish and dippings:

  • White and/or black sesame seeds
  • Sushi soy sauce
  • Eel sauce
  • Spicy Sriracha mayo

Equipment:

  • Bamboo sushi mat
  • Plastic wrap
  • Instant pot

Instructions for Making Alaska Roll Sushi

Making sushi rice:

  1. Wash the rice by rinsing twice to three times to get rid of the excess starch.
  2. In an instant pot, pour in the water, salt, and the rinsed rice.
  3. Using a high-pressure setting, cook the rice in the pot for six minutes.
  4. Once cooked, move the rice into a bowl and mix the vinegar thoroughly in the rice. Let it cool down.

Making the Alaska roll sushi:

  1. Wrap the sushi rolling mat using plastic wrap.
  2. Put the seaweed sheet on the wrapped mat.
  3. Take a cup of cooked rice and spread it on the seaweed. Spare an inch wide on an edge that has no rice on it.
  4. Flip the Seaweed upside down so the rice is facing the bamboo mat.
  5. Lay the avocado slices, cucumber sticks, and shredded crab meat on the seaweed sheet. Make sure the fillings are not higher than one inch from the bottom of the sushi and are hard to roll.
  6. Roll the seaweed paper by lifting the edges over the filling. Squeeze the roll and shape it.
  7. Line up the salmon slices on top of the rice. Press the salmon so it is sticking to the rice.
  8. Slice the sushi roll into 4-6 slices. While slicing the roll, use a wet towel to rub the knife as it prevents the knife from becoming sticky from the rice.

In Closing

Each roll contains 1400 kcal. The Alaska roll sushi is good as the main course, snack, lunch, or dinner. This Alaska roll sushi recipe uses fresh ingredients including raw salmon. Yet if you prefer all-cooked ingredients, you can choose the smoked salmon.

When you buy in a restaurant, you might also find that the crab meat is seasoned with mayo or other sauces to add more flavors to the sushi. Some recipes also use imitation crab meat instead of the real one. If you do not have the real one, you can also the imitation one for this recipe. The recipe is open to any adjustment that you make. Lastly, the sushi tastes great with any dipping sauce you have. Just remember do not soak it in a sauce, but dip it properly. Then enjoy your sushi.

Alaska Roll Sushi

  • Author : Sarah Hanna
  • Cuisine : American
  • Type : Sushi
  • Difficulty : Medium
  • Prep Time : 25 minutes
  • Cooking Time : 35 Minutes
  • Total Time : 1 Hour
  • Servings : 5

Melinda Vira

I'm a quiet person who likes to learn a lot of things.

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