Best Alaskan Rolls Recipes – How to Make Easy Alaskan Rolls


PICTURED: ERIK BERNSTEIN; CULINARY STYLING: BROOKE CAISON

We know the sushi is Japanese, but there are a lot of American-born rolls that we love. Obviously, the California roll could be the top of your list. But if you’ve never eaten an Alaskan roll, you’re missing out.

It’s a celebration of one of Alaska’s greatest exports: salmon. We found in our research that an Alaskan roll refers to any number of rolls that have thin slices of salmon on the outside. We wanted to honor another of Alaska’s best seafood, crab, so we made a simple spicy crab topping. If you can’t get canned or fresh crabmeat, or just want to save a few bucks, you can use surimi or kani, which is an imitation crab that can be really delicious.

Making sushi at home can seem daunting, but with the right tools and a few tips, it can be an amazing way to have an easy, healthy dinner. The first thing you will need is something to roll the sushi. You could just use plastic wrap, but we find that not only is using a traditional bamboo mat or a silicone mat better for the environment, but it also makes forming the sushi easier. Also, use wet hands to prevent ingredients from sticking to you, and a very sharp knife will keep things from getting sticky.

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Yields:

4


portions

Preparation time:

0

hours

15

minutes

Total time:

0

hours

45

minutes

8 oz.

crab meat in pieces or surimi (imitation crab), picked up, shredded into long strands

3 tbsp.

mayonnaise (preferably Kewpie)

Freshly ground black pepper

2


Persian cucumbers, peeled and cut into spears

1/2 lb.

sushi grade salmon

Wasabi, ginger and soy sauce, for serving

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  1. In a medium bowl, combine the crabmeat, mayonnaise and sriracha; Season with salt and pepper.
  2. Cut the nori sheets in half widthwise to obtain 4 equal rectangles. On a bamboo mat, lay 1 sheet of nori shiny side down.
  3. Place 3/4 cup of rice on the nori. With wet hands, press the rice into an even layer. Slowly peel the nori off the mat and flip the rice side down. Arrange a quarter of the crab mixture in the center of the nori horizontally in a straight line.
  4. Place the cucumber over the crab mixture to form a straight line across the nori. Arrange the avocado next to the cucumber.
  5. Lift the bamboo mat from the end closest to you and use it to guide the edge of the rice into a tight spiral. Press firmly along the mat to compact the roll, then continue rolling into a spiral log to seal the edge. Repeat to make 3 more rolls.
  6. Thinly slice the salmon across the grain and on the bias. Spread the salmon over the rolls so that the slices cover the top and sides of the roll and there are no gaps between the salmon pieces.
  7. Put the roll back on the bamboo mat. Using a mat, form the salmon into a roll.
  8. Using a sharp knife, cut the rolls into pieces, wiping away any excess rice or avocado between the slices. Serve with wasabi, ginger and soy sauce.

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alaska rolls with crab, salmon, avocado and cucumber

PICTURED: ERIK BERNSTEIN; CULINARY STYLING: BROOKE CAISON

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