Jul 14 2026
Restaurants›Sushi Yama›Alaska Roll (smoked Salmon & Avocado) Recipe

Alaska Roll (smoked Salmon & Avocado) Recipe

Inspired by Sushi Yama
Time1h
Serves4

Make Alaska Roll (smoked Salmon & Avocado) Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Sushi Rice

Filling

For Rolling

Method

Prepare Sushi Rice

  1. 1

    Rinse and Cook

    Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions.

  2. 2

    Season the Rice

    Once the rice is cooked, transfer it to a large bowl. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice using a spatula. Allow the rice to cool to room temperature.

Prepare Fillings

  1. 3

    Slice Avocado and Cucumber

    Cut the avocado in half, remove the pit, and slice it into thin strips. Peel the cucumber and slice it into thin matchsticks.

  2. 4

    Prepare Smoked Salmon

    If the smoked salmon is not already sliced, cut it into strips or pieces that will fit into the sushi roll.

Assemble the Alaska Roll

  1. 5

    Lay Out Nori

    Place a bamboo sushi mat on a flat surface. Lay one nori sheet, shiny side down, on the mat.

  2. 6

    Add Sushi Rice

    Wet your hands with water to prevent sticking. Take a handful of sushi rice and spread it evenly over the nori, leaving a 1-inch edge at the top.

  3. 7

    Add Fillings

    In the center of the rice, lay down strips of smoked salmon, avocado, cucumber, and a thin layer of cream cheese.

  4. 8

    Roll the Sushi

    Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep the roll tight. Roll until you reach the edge of the nori without rice.

  5. 9

    Seal the Roll

    Wet the edge of the nori with a little water to help seal the roll. Finish rolling and place the seam side down.

Slice and Serve

  1. 10

    Cut the Roll

    Using a sharp knife, slice the roll into 6-8 pieces. Wet the knife between cuts to ensure clean slices.

  2. 11

    Serve

    Arrange the slices on a plate. Serve with soy sauce, wasabi, and pickled ginger on the side.

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