🍣 Alaska roll

Name: Alaska roll
Total time: 60 min
Yield: 2
Cuisine: North America · Japanese-style sushi
Ingredients: 300 g sushi rice; 360 ml water; 3 tbsp rice vinegar, 1 tbsp sugar, 1 tsp salt; 2 nori sheets, halved; 150 g sushi-grade salmon, in strips and thin slices; 1 avocado, sliced; ½ cucumber, cut into thin sticks

Origin: North America · Japanese-style sushi

310kcal

per serving · 200 g

155kcal

per 100 g

14 gProtein7 g / 100 g

10 gFat5 g / 100 g

42 gCarbs21 g / 100 g

The Alaska roll is a North American–style sushi roll built around salmon, with creamy avocado and crisp cucumber rolled in seasoned sushi rice and nori. It is often made inside-out, with the rice on the outside and slices of salmon laid over the top. The taste is fresh and mild, the texture soft with a little crunch, and it is cut into eight pieces and served with pickled ginger and wasabi.

Diets

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: salmon

Not veganbecause of: salmon

Not keto21 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Fish

What it is made of

sushi ricesalmonavocadocucumbernori

Recipe

2 servings60 min

Ingredients

300 g sushi rice
360 ml water
3 tbsp rice vinegar, 1 tbsp sugar, 1 tsp salt
2 nori sheets, halved
150 g sushi-grade salmon, in strips and thin slices
1 avocado, sliced
½ cucumber, cut into thin sticks

Method

Rinse the rice until the water runs clear, cook it with the water, then rest it covered for 10 minutes.
Warm the vinegar, sugar and salt until dissolved, fold into the hot rice and let it cool to room temperature.
Lay half a nori sheet on a bamboo mat covered with cling film. Spread a thin layer of rice over it with wet hands, then flip so the nori is on top.
Lay a strip of salmon, avocado and cucumber along the nori and roll tightly.
Drape thin slices of salmon over the roll, press gently with the mat, and cut into 8 pieces with a wet knife.

How to make it lighter

Rice carries most of the calories: ask for or make the roll with a thinner rice layer.
Order a salmon sashimi or a cucumber salad on the side instead of a second roll.
Avocado is the main source of fat here — a few thin slices per roll are plenty.

History

Like the California roll, the Alaska roll belongs to the wave of Western-style maki that sushi bars in the United States and Canada created from the 1970s onwards, often with the rice outside. Who first made it is not recorded; the name points to the salmon, a fish strongly associated with Alaska. Today it is a standard item on sushi menus across North America.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →