Alaska Roll Recipe

Rinse and cook rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, stirring with your hand, until the water runs nearly clear (about 3–4 minutes). Drain 10–15 minutes. Combine rinsed rice and 2.25 cups water in a rice cooker or heavy saucepan. If using a saucepan, bring to a boil over medium-high heat, reduce heat to low, cover and simmer 15 minutes. Turn off heat and let stand, covered, 10 minutes.

Season rice

While rice cooks, warm 3 tbs rice vinegar, 1.5 tbs sugar and 1 tsp salt in a small saucepan over low heat (do not boil) or microwave briefly, stirring until sugar dissolves. Transfer cooked rice to a large wooden or wide bowl. Using a wooden paddle or spatula, gently fold in the vinegar mixture while fanning the rice to cool slightly. Aim for glossy, slightly sticky rice. Cover with a damp towel and keep at room temperature until assembly (do not refrigerate).

Prepare crab: If using imitation crab sticks, shred or slice them into 6 long strips. If using real crab, pick into bite-sized strips. Mix crab with 2 tbs mayonnaise in a small bowl for a lightly dressed filling if desired.

Prepare cucumber: Cut the cucumber in half lengthwise, remove seeds with a spoon if large, then slice into thin long matchsticks about the length of a nori sheet (about 7–8 cm / 3 in).

Prepare avocado: Halve and pit the avocado. Slice thinly lengthwise to make overlapping slices for the top. Immediately brush lightly with 1 tbs diluted rice vinegar (or toss in a little lemon) to slow browning.

Prepare salmon: If using smoked salmon, separate into 6 thin slices. If using raw sushi-grade salmon, slice thinly across the fillet into 6 even strips approximately the width of the roll. Keep chilled until assembly.

Set up

Place a bamboo sushi mat on a flat surface and cover it with plastic wrap to prevent sticking. Place one sheet of nori shiny-side down on the mat. Wet your hands with water to handle rice without sticking.

Spread rice: With wet hands, take about 3/4 to 1 cup of prepared sushi rice and evenly spread it over the nori, leaving a 1 cm (1/2 in) strip uncovered at the far edge. Press rice gently to create an even layer about 3–4 mm thick.

Flip nori: Carefully invert the nori so that the rice side is down on the plastic wrap (this creates the inside-out roll). If rice sticks to plastic, peel gently. Sprinkle 1/4 tsp sesame seeds across the exposed nori side if you like on the outside of the roll (optional).

Add fillings: On the nori (now facing up), place a line of crab mixture (about 1.5–2 tbs), then a few cucumber matchsticks, leaving about 1–2 cm clear at the far edge for sealing.

Roll: Lift the near edge of the mat and begin to roll the nori over the filling, tucking and applying gentle even pressure. Roll firmly but not crushing, until you reach the uncovered edge. Moisten the exposed nori edge with a little water and seal the roll.

Top with avocado: Place the thin avocado slices overlapping along the seam of the roll, covering the top evenly. Use the bamboo mat (with plastic wrap) to gently press the avocado onto the roll so it adheres and forms a smooth top surface. Trim roll edges for evenness.

Add salmon: Lay one slice of smoked or raw salmon across the top of the avocado. If you prefer, you can lightly brush salmon with a tiny amount of mayonnaise mixed with a drop of soy for shine and flavor before placing.

Repeat: Repeat assembly with remaining nori sheets and ingredients to make a total of 4 rolls. You should have approximately 24 pieces when sliced (6 pieces per roll).

Slice: Using a very sharp knife moistened with water, slice each roll into 6 equal pieces. Clean and re-moisten the knife between cuts to keep clean slices.

Garnish and serve: Arrange pieces on a platter, sprinkle with remaining sesame seeds, and serve with soy sauce, wasabi and pickled ginger. Adjust soy and wasabi to taste.

Storage note: Serve immediately for best texture. If storing briefly, cover with plastic wrap and refrigerate up to 4 hours; avocado and rice texture will degrade after that.