How to make Alaska roll

Rinse the sushi rice under cold water until the water runs clear.

In a rice cooker or pot, combine the rinsed rice and water. Cook according to the rice cooker's instructions or bring to a boil, then reduce heat and simmer for 20 minutes until water is absorbed.

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow to cool to room temperature.

Place a sheet of nori on a bamboo sushi mat, shiny side down.

Wet your hands to prevent sticking, then take a handful of sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top.

Layer smoked salmon, avocado slices, and cucumber strips across the center of the rice.

Using the bamboo mat, carefully roll the sushi away from you, pressing gently to form a tight roll. Seal the edge with a little water.

Repeat the process with the remaining nori sheets and fillings.

Once all rolls are made, slice each roll into 6-8 pieces using a sharp knife.

Sprinkle sesame seeds on top of the rolls for garnish.

Serve with soy sauce, wasabi, and pickled ginger.

Spice Level:

Dietary