Alaska Roll Sushi

Slices of Alaska Roll on a plate with a mat behind

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Crunchy cucumber, creamy mayo-crab, silky avocado, and fresh salmon make this Alaska roll a delicious and easy week-day lunch that’s ready in 15 minutes.


  • 1 sheet nori cut in half
  • 2 cups cooked sushi rice
  • 1/2 cup Alaskan crab meat or imitation crab meat
  • 1 tablespoon Japanese mayonnaise
  • 8 thin slices of Salmon
  • 1/2 cucumber cut into strips
  • 1 avocado cut into strips
  • Pickled ginger for serving


Prepare the crab. Shred crab meat and mix with mayonnaise.

Prepare the bamboo mat. Cover a bamboo sushi rolling mat with plastic wrap. Place half of the sheet of nori on the mat.

Moisten your hands. Use water to help avoid the rice from sticking to your hands.

Spread the rice. Evenly spread out 1 cup cooked rice across the nori.

Flip the nori. Flip over the nori sheet with the rice on it. The rice should now be facing downward.

Arrange the fillings. Place 2 tablespoon crab mix, avocado and cucumber strips lengthwise across the rice, at the bottom end of the nori sheet closest to you.

Roll. Use bamboo mat to lift edges up and over filling. Help with your fingers to keep the filling in place.

Shape and tighten the roll. Place the bamboo mat over the top and tightly squeeze the roll.

Cover with salmon. Place the salmon slices on top of the roll, squeeze again with the mat on top to hep it stick to the rice.

Slice and serve. Cut the roll into 8-9 pieces with the sharp knife. Moisten the blade with water before every cut.


  • Japanese mayonnaise can be substituted for full-fat or low-fat mayo.
  • Feel free to use smoked salmon instead.

Keywords: alaska roll, alaska roll sushi, alaskan roll