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Alaska Roll: A Farmhouse Take on a Fresh Sushi Favorite

Alaska roll sushi with salmon, avocado, and rice on a bamboo board
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A fresh farmhouse twist on a sushi classic, the Alaska Roll brings together creamy avocado, smoky salmon, and seasoned rice—rolled with care and served with a side of good conversation. Whether made with smoked or grilled salmon, this recipe blends comfort and creativity right from the Miller kitchen.

Ingredients

Scale
  • 2 cups cooked sushi rice (seasoned with rice vinegar, sugar, and salt)
  • 4 nori sheets (dried seaweed)
  • 1 ripe avocado, sliced into strips
  • 4 oz smoked or grilled salmon, sliced or flaked
  • 1/2 cucumber, julienned (optional)
  • 2 tbsp cream cheese (optional)
  • 2 tbsp sesame seeds (for garnish)
  • Spicy mayo or soy sauce (for serving)
  • Water for sealing the rolls

Instructions

  1. Cook and season the sushi rice with rice vinegar, sugar, and a pinch of salt. Let it cool slightly before using.
  2. Lay a sheet of parchment paper on a cutting board. Place a sheet of nori, rough side up.
  3. With wet fingers, gently press a thin layer of rice over the nori, leaving a 1/2 inch border at the top.
  4. Carefully flip the sheet so the rice is on the bottom. Lay salmon, avocado, and any extras like cucumber or cream cheese in a line across the center.
  5. Use the parchment to help roll the nori tightly from the bottom, pressing gently to seal. Dab the edge with water if needed to close.
  6. Use a sharp, wet knife to slice the roll into 6–8 pieces.
  7. Garnish with sesame seeds and serve with spicy mayo or soy sauce.
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Notes

Try using leftover grilled salmon for a smoky twist. Don’t overfill the roll, and always wet your fingers when handling the rice. If you’re storing extras, keep them wrapped tightly and enjoy within 24 hours.

Nutrition

Find it online: https://www.adorarecipes.com/alaska-roll-recipe/