The Alaska roll is a salmon and avocado with cream cheese rolled in capelin roe. It is a modified version of the California roll with raw salmon in it. For first-time sushi eaters, we recommend the Alaska Sushi Roll. This dish is perfect for those who have eaten California rolls or cucumber rolls but want to try raw fish.
To make the Alaska Sushi Roll, roll the rice on the outside of the seaweed. There are various versions of Alaska roll, some are deep-fried, while some contain crab meat. This version of the Alaska roll will amaze your tastebuds.
Ingredients (6 rolls):
- 6 Half Nori sheets
- Sushi rice
- Vinegar, salt and sugar for seasoning of sushi rice
- 1/2 large avocado, sliced into strips
- 200 g lb fresh salmon filet, sliced into strips
- 100 g plain flour
- 1 large egg (beaten)
- 150 g of panko
- Soy sauce, for serving
- Wasabi, for serving
- Vegetable oil
- Few drops of sesame oil
- Eel sauce / Shichimi (optional)
Directions:
- The first step of making a sushi roll is to prepare the sushi rice seasoned with vinegar, sugar, and salt.
- Cover a rolling bamboo mat with a few layers of film.
- Place a sheet of Nori on the mat with its shiny side down. Spread the rice evenly onto the nori.
- Turn the whole layer upside down with the rice facing downwards and place the prepared salmon and avocado horizontally on the layer.
- Roll the mat forward tightly into a cylinder shape while keeping the filling in place with your fingers.
- Pull away the mat and place the roll on a plate covered with a damp cloth before making the rest.
- Separate the flour, egg mix, and panko in three separate trays.
- Roll the rolls prepared in flour and brush off excess flour.
- Roll in the egg mix and then press the panko crumbs into the roll.
- Add a few teaspoons of sesame oil into a pan of vegetable oil enough to cover the rolls.
- Heat the oil until it sizzles and add a pinch of panko.
- Fry the rolls until they turn slightly golden.
- Use two sets of tongs to get the rolls in and out of the pan to make sure it fries evenly.
- Drain off any excess oil by placing them on paper towels.
- Cut the rolls into adequate pieces, then add some eel sauce and shichimi according to taste.
- Serve the rolls with wasabi and soy sauce.
