Alaska Roll Sushi Recipe
This Alaska roll sushi recipe is a new and delicious way to enjoy your favorite ingredients in one! It’s easy to make and filled with all the flavors of the sea. All you need are a few simple ingredients, some kitchen scissors, and the right technique.
Just follow this easy-to-follow cooking article and you’ll be enjoying your homemade Alaska roll sushi in no time! This dish is very popular in Japan and with sushi lovers around the world. It’s especially great as an appetizer or light meal, so get ready to impress your guests or family with this unique dish.
In this article, we provide you with all the necessary ingredients, measurements, and step-by-step instructions to create your Alaska roll sushi. We also have some helpful tips on nutrition information. So let’s get started!
What is Alaska Roll Sushi?
Alaska roll sushi is a type of sushi roll that originated in Japan and has since become popular all over the world. It typically consists of salmon, avocado, cucumber, and imitation crab meat wrapped in nori seaweed and sushi rice. It’s usually served with pickled ginger, wasabi, and soy sauce.
The origin of the name is somewhat unknown but some say it was named after Alaska since salmon is a major ingredient in this type of sushi and salmon fishing is an important industry in Alaska. Whatever its origins may be, Alaska roll sushi has become a favorite amongst sushi lovers all over the world!
What does it taste like?
Alaska roll sushi has a unique flavor combination that is sure to please. The nori seaweed gives it a subtle salty and savory taste while the sushi rice provides sweetness and texture. The salmon contributes its bold, fishy flavor, while the avocado brings creaminess and the cucumber adds crunch.
All of these flavors are complimented by the Kewpie mayo and imitation crab which provides a rich, creamy flavor. Finally, wasabi, pickled ginger, and soy sauce all provide additional layers of flavor for an overall delicious sushi experience.
How did I first get introduced to Alaska Roll Sushi?
I first got introduced to Alaska Roll Sushi when I visited a local sushi restaurant. I had never heard of this particular type of sushi before and was curious to try it out. As soon as the sushi arrived I could see that it was just slightly different from the other types of sushi rolls on the menu – it seemed like something new and exciting!
When I took my first bite, I was instantly hooked – the combination of flavors was like nothing I had ever tasted before! The salmon, avocado, cucumber, and imitation crab all worked together perfectly and were complimented by the Kewpie mayo and nori seaweed. It also went wonderfully with the pickled ginger, wasabi, and soy sauce – a truly amazing flavor combination!
Since then I’ve decided to make it myself and now I can make it whenever I want. It’s definitely become one of my favorite sushi recipes!
How to make Alaska Roll Sushi?
Making Alaska roll sushi is surprisingly easy. All you need are the ingredients listed below and some kitchen scissors as well as a rolling mat. The recipe makes four rolls which should be enough for two people. Here are the ingredients & step by step instructions:
Ingredients:
- Rice- Japanese short-grain rice is lightly salted and flavorful. It’s the base ingredient & sticky enough to retain its shape.
- Seasoned rice vinegar (sushi vinegar) – Usually this vinegar is added to normal rice while making sushi rice. It adds a lightly sweet flavor to the dish.
- Mayonnaise – We prefer Kewpie mayo because it has a rich umami flavor and creamy consistency. It creates a delicious medley after combining it with other ingredients.
- Kani kamaboko (imitation crab meat) – It has an umami flavor and a subtle sweetness. One of the main ingredients of the dish.
- Sushi-Grade Salmon – Fresh, sushi-grade salmon is an essential ingredient for making delicious Alaska rolls.
- Avocado – Avocado adds creates an earthy nutty flavor & creaminess.
- Cucumber – Cucumber adds slight crispiness & sweet crunch.
- Nori seaweed sheets – It has a delicious taste & used to wrap and keep the rice and kani filling together.
- Ikura (salmon roe) – Ikura is salty and adds ocean flavor.
- wasabi- Used while serving.
- Pickled Ginger- Adds extra flavor.
- Soy sauce- Adds a sweet & salty flavor.
Step-by-step instructions
Step 1
Start with preparing the sushi rice. First, rinse 3 cups of sushi rice in cold water until the water runs mostly clear. Then, place the rinsed rice in a medium-sized pot with 4 cups of water and bring to a boil over high heat. Once boiling, reduce the heat to low and let simmer for 30 minutes or until all of the water is absorbed.
Step 2
Once cooked, turn off the heat and let the rice sit for 5 minutes. Then, transfer them into a large bowl. Drizzle 3 tablespoons of sushi vinegar over the top of the rice and use a spoon or spatula to gently fold it in making sure not to break any grains of rice. Set aside to cool.
Step 3
In a separate bowl, mix together the mayo and imitation crab until fully combined.
Step 4
Take four sheets of nori and cut them into ¾ size pieces using kitchen scissors.
Step 5
Place one sheet of nori on a bamboo mat or cutting board, then spread a thin layer of the sushi rice over it. Leave about 1/2 inch of space on each side.
Step 6
Spread 4 tablespoons of the mayo and imitation crab mixture evenly over the sushi rice layer.
Step 7
Place slices of avocado, cucumber, salmon, and ikura over the top of the mayo and imitation crab.
Step 8
Using your bamboo mat or cutting board, roll up the sushi starting from one side to another. When you reach the end, gently press down on the roll to ensure it stays together.
Step 9
Slice using a sharp knife into 16 equal pieces and enjoy with wasabi, pickled ginger, and soy sauce.
Cooking Tips
1. Always use sushi-grade salmon when making the Alaska roll to ensure that it is safe to eat.
2. Try substituting some of the ingredients with different types of fish, vegetables, and condiments to create a unique flavor!
3. If you don’t have kitchen scissors, you can use a sharp knife to cut the nori.
4. Make sure to press down lightly on the roll when rolling up, as this will help it stay together better.
5. Make sure to always use freshly cooked sushi rice for the best results!
6. To ensure your Alaska rolls look their best, try cutting with a sharp knife that is slightly wet. This will help the edges look clean and neat.
Nutritional Information
Carbohydrates: 128g
Protein: 27g
Fat: 31g
Saturated Fat: 5g
Polyunsaturated Fat: 10g
Monounsaturated Fat: 14g
Fat: 1g
Cholesterol: 90mg
Sodium: 176mg
Potassium: 1135mg
Fiber: 11g
Sugar: 3g
Calcium: 72mg
Iron: 4mg
What to serve with Alaska Roll Sushi?
The Alaska Roll sushi pairs nicely with a variety of sides. Here are some suggestions:
• Sunomono – A light & refreshing cucumber salad dressed in rice vinegar, soy sauce, and sesame oil.
• Edamame – Boiled edamame is a delicious and healthy accompaniment to Alaska roll sushi.
• Miso Soup – The perfect comfort food, miso soup is a great way to add some deeper umami flavors to the meal.
• Soy Ginger Salad – This simple yet flavorful salad made of cucumbers, carrots, and soy sauce is an ideal side dish for sushi.
• Pickles – Japanese pickles such as umeboshi can add a nice tartness to the meal.
• Tempura – For those who prefer something on the crunchier side, tempura is an excellent choice.
• Furikake – This savory seasoning blend of seaweed, sesame seeds, and other spices adds extra flavor and texture to the sushi.
• Wasabi Mayo – For a burst of flavor, serve the Alaska roll with a side of wasabi mayo. It’s an easy way to add some heat to your meal.
• Tamagoyaki – This sweet omelet is a great way to end the meal on a sweet note.
How to store leftover Alaska Roll Sushi?
Leftover Alaska Roll Sushi should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the sushi rolls on a plate and microwave for 30-60 seconds or until heated through.
Be sure not to overcook as this will cause the nori to become soggy. Alternatively, you can also wrap the sushi rolls in tin foil and place them in a 350F oven for 8-10 minutes.
Can pregnant women eat this?
Yes, pregnant women can enjoy Alaska Roll Sushi as long as they are careful to only consume sushi-grade salmon, avoid pre-made sushi rolls, and ensure all ingredients are cleaned and prepared properly.
Additionally, they should avoid eating raw fish or seafood, imitation crab, and be mindful of the portions they are consuming.
Wrapping Up
Alaska Roll Sushi is an easy and delicious way to enjoy a homemade sushi meal. With just a few simple ingredients, you can create this classic dish in no time.
Be sure to use only sushi-grade salmon for the safest consumption and pair it with sides such as edamame, miso soup, soy ginger salad, and tamagoyaki for a truly memorable meal. Bon appetit!
Thank you for reading this article. Happy Cooking!
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Alaska Roll Sushi Recipe
Description
This Alaska roll sushi recipe is a new and delicious way to enjoy your favorite ingredients in one! It’s easy to make and filled with all the flavors of the sea. All you need are a few simple ingredients, some kitchen scissors, and the right technique.
Ingredients You’ll Need
Instructions
-
Start with preparing the sushi rice. First, rinse 3 cups of sushi rice in cold water until the water runs mostly clear. Then, place the rinsed rice in a medium-sized pot with 4 cups of water and bring to a boil over high heat. Once boiling, reduce the heat to low and let simmer for 30 minutes or until all of the water is absorbed.
-
Once cooked, turn off the heat and let the rice sit for 5 minutes. Then, transfer them into a large bowl. Drizzle 3 tablespoons of sushi vinegar over the top of the rice and use a spoon or spatula to gently fold it in making sure not to break any grains of rice. Set aside to cool.
-
In a separate bowl, mix together the mayo and imitation crab until fully combined.
-
Take four sheets of nori and cut them into ¾ size pieces using kitchen scissors.
-
Place one sheet of nori on a bamboo mat or cutting board, then spread a thin layer of the sushi rice over it. Leave about 1/2 inch of space on each side.
-
Spread 4 tablespoons of the mayo and imitation crab mixture evenly over the sushi rice layer.
-
Place slices of avocado, cucumber, salmon, and ikura over the top of the mayo and imitation crab.
-
Using your bamboo mat or cutting board, roll up the sushi starting from one side to another. When you reach the end, gently press down on the roll to ensure it stays together.
-
Slice using a sharp knife into 16 equal pieces and enjoy with wasabi, pickled ginger, and soy sauce.
Frequently Asked Questions
The most common fish used for an Alaska Roll is sushi-grade salmon, although other types of fish can be substituted. Alaska roll can be easily prepared with any type of fish.
To ensure that the salmon is sushi-grade, look for the label “sushi-grade” on the packaging or ask your fishmonger. This guarantees that it has been frozen to the proper temperature for safe consumption.
Rolling an Alaska Roll is simple and easy! Start by laying out a sheet of nori on a clean cutting board, spreading 1/2 cup of cooked sushi rice in an even layer on top. Place the fillings in the center and top with an additional 1/4 cup of rice. Then, using your fingers, press down lightly on the ingredients to help them stick together. Finally, roll up the nori starting from one end and tucking in the sides as you go.
Yes, Alaska Roll Sushi can be made vegetarian by substituting the salmon with other ingredients such as avocado, cucumber, bell pepper, or mushrooms. Make sure to use sushi-grade vegetables for the safest consumption.
