There’s something elegant and refreshing about the Alaska Sushi Roll.

With creamy avocado, crisp cucumber, tender crab, and fresh salmon on top, this roll combines classic sushi flavors with a touch of indulgence.

Why You’ll Love This Recipe

It’s a beautiful sushi roll that looks impressive but is simple enough to make at home.

The combination of crab, cucumber, avocado, and salmon creates a fresh, creamy, and savory bite.

Perfect for sushi nights, parties, or when you want a homemade Japanese-inspired treat.

What You’ll Need (Ingredient Highlights)

Japanese short-grain rice gives the roll its sticky, authentic texture.

Nori sheets provide the base and help hold everything together.

Alaskan crab meat (or imitation crab) mixed with Japanese mayo makes a creamy filling.

Fresh salmon slices add a silky, luxurious topping.

Cucumber and avocado bring crunch and creaminess to balance the flavors.

Pro Tips Before You Start

Rinse rice thoroughly until the water runs clear for the best texture.

Keep a small bowl of water nearby to moisten your hands and knife—this prevents rice from sticking.

Use plastic wrap over the bamboo mat to keep it clean and easy to handle.

Always cut with a sharp, wet knife for clean sushi slices.

How to Make Alaska Sushi Roll

Step 1 – Prepare the sushi rice

Rinse rice in cold water until clear, drain, then cook with water in an Instant Pot or rice cooker.

Step 2 – Season the rice

Mix vinegar, mirin, sugar, and salt. Stir gently into the cooked rice and let cool.

Step 3 – Make the crab filling

Shred crab meat and mix with Japanese mayonnaise. Set aside.

Step 4 – Prepare the rolling mat

Cover bamboo mat with plastic wrap and place half a nori sheet on top.

Step 5 – Add the rice

Moisten your hands and spread an even layer of sushi rice over the nori.

Flip the sheet so the rice faces down.

Step 6 – Add the filling

Place crab mix, cucumber, and avocado strips across the bottom edge.

Step 7 – Roll the sushi

Lift the bamboo mat, rolling tightly over the filling, and press firmly to shape.

Step 8 – Top with salmon

Layer thin slices of salmon over the roll and press gently with the mat to stick.

Step 9 – Slice and serve

Cut into 8–9 pieces with a sharp, moistened knife. Serve with pickled ginger.

What to Serve Them With

Pair with soy sauce and a dab of wasabi for dipping.

Enjoy alongside miso soup for a light, balanced meal.

Serve with pickled vegetables or seaweed salad.

Variations / Substitutions

Use smoked salmon instead of raw salmon for a different flavor.

Substitute crab with shrimp or tuna for variety.

Add cream cheese for a fusion-style twist.

Storage & Leftovers

Best eaten fresh within a few hours of preparation.

If storing, wrap tightly in plastic wrap and refrigerate for up to 24 hours.

Avoid freezing as rice and avocado lose their texture.

FAQs

Can I make sushi rice without an Instant Pot?
Yes, you can cook it on the stovetop or in a rice cooker.

Do I have to use raw salmon?
No, smoked salmon or cooked salmon can be used.

Can I use regular mayonnaise?
Japanese mayonnaise is recommended for its rich, tangy flavor, but regular mayo works.

What’s the best knife for slicing sushi?
A very sharp chef’s knife or sushi knife, always moistened with water.

Can I make this roll ahead of time?
Yes, but it’s best eaten within the same day for freshness.

How do I keep avocado from browning?
Slice avocado just before rolling, or brush lightly with lemon juice.

Final Thoughts

The Alaska Sushi Roll is a fresh, flavorful, and beautiful sushi roll that’s easier to make at home than you think.

With salmon on top and a creamy crab filling inside, it’s sure to impress at any meal.

The Boat Shed Kitchen