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Learn how to make this Alaska roll recipe at home and NEVER get sushi takeout again. They’re so easy to make, and I love how customizable they are!
Want more Japanese-inspired dinners? Try my sushi bake, birria ramen, and mochi donuts next.
In my house, we love recreating our favorite kinds of sushi, from the traditional kind (like a simple tuna roll) to the more elaborate (like a dragon roll). Lately, we’ve been unanimously obsessed with Alaskan rolls.
What is Alaska roll sushi?
Alaska sushi rolls are similar to California rolls but with a few twists. While the fillings are the same, the exterior has layers of salmon sashimi and tobiko. I’ll admit it’s not the most traditional type of roll, but it’s one of my family’s favorites.
Table of Contents
Why I love this recipe
- Quick and easy. Prep your sushi rice in advance, and the entire process takes less than 5 minutes.
- Healthy. Contrary to popular belief, fusion sushi rolls can be healthy. The imitation crab is basically white fish, which adds protein, while the salmon and avocado add healthy fats.
- Easy to customize. You can add, swap, or skip any of these ingredients to suit your taste buds.
- Cheaper than the restaurants. This is one of the more ‘fancier’ rolls and typically goes for around $18-$24 per roll. This homemade version costs less than $3 per serving!
What does an Alaska roll have in it?
- Sushi rice. We love to make our own a la Instant Pot sushi rice, but you can also make instant white rice and fold in a little salt, sugar, and rice vinegar. Be sure to chill it first because no one wants to eat warm sushi!
- Nori sheets. To wrap everything up.
- Imitation crab meat. Also known as surimi. Only a small amount is used, so you can use leftovers in my kani salad.
- Salmon. Make sure to use “sushi-grade salmon” or “sashimi-grade salmon,” as regular raw salmon isn’t safe to eat raw. If you can’t find sushi-grade salmon, you can use smoked salmon instead.
- Cucumber. Cut into matchsticks.
- Avocado. Sliced.
- Spicy mayo. Optional, but adds a spicy kick. If you want to omit the spice, use generic Kewpie Japanese mayo.
- Sesame seeds. Optional.
How to make Alaska rolls
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep the rice. Fluff the sushi rice and set aside.
Step 2- Assemble. Place a sheet of nori shiny side down onto a bamboo mat. Add rice to one corner and spread into an even layer, leaving half an inch from the top uncovered. Add the crab, veggies, and spicy mayo.
Step 3- Roll. Grab both ends of the sushi and roll up tightly. Add the salmon and sesame seeds on top of the roll, then use a sharp knife to slice into even pieces.
Arman’s recipe tips
- Prep your ingredients beforehand. So you can assemble them quickly.
- Lightly wet your hands. Before working with the rice, so you don’t make a sticky mess.
- Wrap the bamboo mat in plastic wrap. Trust me, it’ll save you tons of time not cleaning the mat between each roll.
- Use a VERY sharp knife. When it comes time to slice, use your sharpest knife to get clean, even cuts.
Variations
- Make creamy crab filling. Mix the imitation crab with the spicy mayonnaise.
- Amp up the spice. If you’re a spice fiend like me, squeeze a little Sriracha on the roll for extra spicy sushi.
- Serve the sushi with soy sauce, wasabi, and sushi ginger for the ultimate sushi night.
Storage instructions
It’s best to enjoy sushi rolls immediately since that’s when they taste the best and have the perfect texture. If you have leftovers, they can be stored in an airtight container in the fridge for up to 1 day. Any longer, and they’ll lose their texture.
Frequently Asked Questions
There are 304 calories in a standard Alaskan sushi roll.
Depending on how thick you cut your sushi, one roll has 6-8 pieces.
More Japanese recipes to try
Alaska Roll
Ingredients
- 1 cup sushi rice cooked
- 1 sheet nori
- 2 sticks imitation crab meat
- 1/4 small cucumber sliced into match sticks
- 1/4 small avocado sliced
- 2 tablespoons spicy mayo
- 1 ounce sushi grade salmon
Instructions
- Fluff the sushi rice and set aside.
- Place a sheet of nori onto a bamboo mat. Add the rice to one corner and evenly disperse it, reserving half an inch from the top. Add the imitation crab meat, cucumber, avocado, and spicy mayo.
- Grab both ends of the sushi and roll it up tightly. Add the sliced sushi grade salmon on top, then use a sharp knife to slice into pieces.
great sushi roll, especially since salmon sushi is my favorite, and don’t even like baked salmon, anyway, very nice, thank you