WHATS IN AN ALASKA ROLL RECIPES

Steps:

• Add the seasoned rice vinegar to the cooked sushi rice and mix together.
• Place your bamboo rolling mat inside a plastic gallon bag (trust us, this makes clean up much easier, all you have to do is throw out the bag and roll up your bamboo mat!)
• Place one half sheet of nori on the rolling mat (remember we tore the full sheet in half hamburger style) with the rough side facing up.
• ONLY ONCE THE RICE HAS COOLED, grab a handful of rice and cover the rough side of the nori leaving a 1 inch gap at the top without any rice. If using sesame seeds, sprinkle them over the rice. Grab the nori by the top, and flip it over so the rice is against the bamboo rolling mat and the 1 inch gap is now on the bottom.
• Starting 1/3 of the way up from the bottom begin to align the "guts" of the sushi roll in a horizontal line beginning with the imitation crab. It should take 2 sticks of imitation crab to go across the nori horizontally.
• If using smoked or raw salmon, skip to the next step. If using canned salmon, add a layer above the imitation crab before the next step.
• After the crab meat, add a row of cucumber and another row above that of avocado.
• Grab both the sushi mat and the nori and roll the mat over from the bottom until the empty space we left at the bottom is touching the other side, squeezing down on the roll to make it nice and tight and allowing to hold its shape.
• Once the roll is formed, it is time to add a "blanket" of smoked or raw salmon over the top of the roll by adding strips of smoked salmon across the top of the roll. If using canned salmon you can skip this step.
• If not using the spicy mayo sauce, you can skip this step. Once the roll is formed and the blanket of salmon has been placed on top, it is time to add the spicy mayo sauce! There are two ways to do this: 1) The easy way is to just spread it across the top of the roll with a fork 2) The "Instagram-worthy-way" is to put the spicy mayo sauce in a small bag, cut off the corner and then push the sauce out of the bag while doing zig-zags up and down the roll, just like decorating a cake with icing.
• Place the roll on a cutting board and get a knife and damp paper towel. Cut the toll into 8 equal sizes (easiest if you start by cutting the roll in half). Before you make each cut DAMPEN THE KNIFE WITH THE PAPER TOWEL or else the roll will fall apart when you slice through it.
• Serve with soy sauce, take some pictures for your friends, and enjoy!

Steps:

• Season the sushi rice with the rice vinegar, fanning and stirring until room temperature.
• On the rolling mat place one sheet of nori with the rough side facing upwards.
• Wet your hands and grab a handful of rice and place it on the nori. Spread the rice evenly throughout the nori without smushing the rice down.
• Arrange, in a horizontal row 1 inch (2 cm) from the bottom, smoked salmon, cream cheese, and cucumber.
• Grabbing both nori and the mat, roll the mat over the filling so the extra space at the bottom touches the other side, squeezing down to make a nice tight roll. Squeeze down along the way to keep the roll from holding its shape.
• Transfer the roll onto a cutting board. Rub a knife on a damp paper towel before slicing the roll into six equal portions.
• Enjoy!