This Alaska Roll is a specialty sushi roll. It has a spicy California roll on the inside, and is topped with slices of fresh salmon! While names of sushi tend to vary from place to place, the "Alaska Roll" or "Alaskan Roll" commonly refers to a California roll topped with salmon. I chose to use Spicy Crab Salad for this Alaska Roll since it adds some extra flavor, but you can use regular Crab Salad, or unseasoned crab sticks if desired! Check out my Sushi Roll Index to see all the sushi roll recipes on the site.
If you're new to making sushi, please see the Sushi Beginner's Guide before getting started! This includes guides to all the basics, FAQ, and how to source ingredients. This site focuses on Americanized/Westernized sushi, check out the Types of Sushi page to learn more!
FAQ
What's in an Alaska roll?
An Alaska roll is typically a California Roll (crab salad, avocado, and cucumber) topped with raw salmon.
How many calories are in an Alaska roll?
The calories in an Alaska roll will vary from restaurant to restaurant, this recipe has about 600 calories per roll.
What is the difference between a Philadelphia roll and an Alaska roll?
A Philadelphia roll typically contains salmon, cream cheese, and avocado, while an Alaska roll contains salmon, crab salad, avocado, and cucumber. Alaska rolls may contain cream cheese, if cream cheese is used in the crab salad.
Are Alaska rolls healthy?
Alaska rolls usually contain crab salad, which is made with mayo and/or cream cheese and can be high in calories. Alaska rolls are not the healthiest option out there, but they aren't the worst either. To make this roll healthier, use unseasoned crab stick instead of crab salad.
Alaska Roll Ingredients & Substitutions
Don't forget to check out the guides on Buying Fish For Sushi and Buying Other Ingredients for Sushi if you're not sure where to find what you need! I include online product links for reference, but it's typically much cheaper to purchase these items locally, so check out your local options!
Salmon
- Make sure you're using salmon that is safe to eat raw (more info)
- Try substituting other fish such as yellowtail, tuna, or red snapper
- Check out How to Slice Fish for Sushi if needed to read about how to properly slice fish for sushi
Spicy Crab Salad
- You can find my recipe for spicy crab salad here! It contains imitation crab stick, Japanese mayo, Sriracha, lemon juice, toasted sesame oil, and soy sauce.
- Click the link above to learn more about imitation crab stick, but it's important to note that it's more than just "fake crab". Also note, imitation crab is a cooked product, so this does not contain raw seafood.
Avocado
- Slice the avocado into ~¼" thick pieces. You should use about ~⅙th of a medium avocado.
- It's best to use a perfectly ripe avocado if you can. Ripe avocados will be slightly soft when pressed, but not mushy.
- I like to buy my avocados while they're still hard, then transfer them to the fridge once they're perfectly ripe. Avocados ripen much slower in the fridge.
Cucumber
- Check out my guide to slicing cucumber for sushi if you haven't done this before. This method removes the center portion, leaving only the crunchy outside.
- The variety of cucumber used doesn't make too big of a difference, but I typically use "Hot House" cucumbers.
- The cucumber adds a nice crunch to the roll, so I don't recommend substituting or omitting it in recipes that don't contain other crunchy ingredients.
Lemon Olive Oil
- This is one of the best kept secrets to amazing salmon sushi! You get the lemon flavor that compliments salmon so well, but without the acid in lemon juice cooking the fish and ruining the texture.
- To apply it to the fish I pour a small amount into a little bowl, then brush it onto the salmon using a basting brush (like this one). You only need about a teaspoon of oil, a little goes a long way!
- My favorite is from a small olive oil producer from central California. It’s pricey, but one bottle lasts forever if you’re just using it for sushi (link)
- Here’s another easily available and cheaper option to try (link)
- You can substitute other citrus flavored olive oils such as lime or orange (this will affect the taste)
Sushi rice
- Sushi rice is prepared, medium grain rice that is seasoned with rice vinegar, sugar, and salt. The seasoning added to the rice is what give it the distinctive taste and sticky texture.
- If possible, I strongly recommend picking up the proper kind of rice rather than using whatever rice you have on hand. Other varieties of rice (jasmine, basmati, etc.) will not turn out the same.
- Follow my recipe for Simple Sushi Rice before you begin making your sushi. You can find more information there on locating the proper ingredients.
Nori
- Nori is the seaweed wrapping used to hold together sushi rolls. After opening, store leftover nori sheets in an airtight bag at room temp with all the air pressed out to maintain freshness.
- Packages of nori vary a lot in quantity and price. I've tried out a variety of brands at different price points and have been happy with all of them. I don't think you need to splurge on the more expensive brands.
- A Japanese grocery store will have the widest selection of nori. You may be able to find nori in the "Asian foods" section of a large American grocery store, but you can also find nori online if needed.
- Nori comes in a variety of sizes, so make sure you pick up full sheets (approximately 8"x7"). These sheets can be cut down smaller when making rolls (if desired). You can read more about this in the How to Make Sushi Rolls post.
Alaska Roll (Sushi)
Ingredients
- 1 full size sheet of nori cut smaller if desired
- ~¾ cup prepared, seasoned sushi rice
Inside Roll
- ½ batch spicy crab salad
- 3 avocado slices
- 2 cucumber strips
Outside Roll
- 1 - 3 oz thinly sliced salmon raw, sushi quality
- 1 teaspoon lemon olive oil optional
Instructions
- Cover the sheet of nori in a thin even layer of rice, filling all the way out to the edges. (click for guide)
- Flip the sheet of nori over so the rice is face down on a bamboo rolling mat that is wrapped in plastic. (click for guide)
- Arrange the fillings (spicy crab salad, avocado, and cucumber) in even lines, 1 inch from the edge along the longer side of the nori sheet. (click for guide)
- Carefully and tightly roll up the roll. (click for guide)
- Drape the salmon slices over the top of the roll, adjust the angle so the salmon spans the entire length of the roll. (click for guide)
- Place the plastic-wrapped rolling mat over the top of the roll and press the roll into a consistent shape. (click for guide)
- Place the roll on a cutting board and grab your sharpest knife. Optionally, cover the roll with plastic cling wrap to help it stay together as you slice. Run the knife under water for a second, then shake off any excess. Cut the roll into 8 equal pieces using a gentile sawing motion with the knife, running the knife under the tap between every 2-3 cuts to prevent sticking. (click for guide)
- Plate the roll on your serving dish. Brush the salmon with a little lemon olive oil, if desired. (click for guide)
Notes
Nutrition
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