Alaskan Roll Recipe
(smoked salmon, cream cheese, avocado, crab, scallions, masago, & Nakato hot sauce)
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Ingredients
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Ingredients
Method
Directions
Prepare Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. In a pot, combine the rinsed rice and water. Bring to a boil, then reduce to low heat, cover, and cook for 20 minutes. Remove from heat and let it sit covered for another 10 minutes.
Season the Rice
In a small bowl, mix the rice vinegar and sugar until dissolved. Once the rice has rested, transfer it to a large bowl and gently fold in the vinegar mixture. Allow it to cool to room temperature.
Prepare Fillings
Slice the avocado, scallions, and imitation crab meat into thin strips. Set aside.
Assemble the Roll
Place a bamboo sushi mat on a flat surface. Lay a sheet of nori on the mat, shiny side down. With wet hands, spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top. Lay smoked salmon, cream cheese, avocado, crab meat, and scallions in a line across the center of the rice.
Roll the Sushi
Using the sushi mat, carefully roll the nori away from you, pressing firmly to form a tight roll. Once rolled, use a sharp knife to slice the roll into 8 pieces. Repeat with remaining ingredients.
Finish the Roll
Top each sushi piece with a small amount of masago and a drizzle of Nakato hot sauce. Serve with soy sauce on the side.
