The Alaska Sushi Roll is a great international (non Japanese) sushi dish. Fresh salmon and avocado is rolled inside-out style. Then the sushi roll is rolled in panko, the super crispy Japanese breadcrumb.
The big difference about the Alaska roll and most sushi is (sharp intake of breath) it's deep fried! Hooray I here you cry if you're Scottish :)
But what it does is give you the most fantastic texture and bite to the rolls. That first crunch as you bite in contrasts fantastically with the melting texture of the fresh (or smoked) salmon and avocado.
There are a couple of optional extras that go well with the Alaska roll too. Try a sprinkling of Shichimi 7 spice pepper or a squeeze of sweet, and tasty Eel Sauce.
Make 6 rolls (36 to 48 pieces) takes about 1 hour including cooking.
To make the sushi rolls:
1) If you don't have a deep fat fryer then fill a pan with vegetable oil to about 8 to 10cm deep (you want to be able to submerge the entire roll) and add 2-3 tea spoons of sesame oil. Heat the oil until when you drop in a pinch of panko it sizzles.
2) Cover a bamboo rolling mat with a couple layers of cling film or use a silicon rolling mat. Lay 1 sheet of nori, shiny side down, on the mat. With wet hands, spread rice evenly onto the nori covering completely about 1cm thick. Turn the whole thing over so it's rice side is down. Place the salmon and avocado strips in the center of the nori horizontally.
3) Grab the edge of the mat closest to you, keeping the filling in place with your fingers, roll forward, forming the roll tightly into a cylinder, pressing on the mat lightly to shape the roll. Pull away the mat. Place the roll on a cling film covered plate. Cover with a damp cloth to prevent drying out while you make the rest.
4) Place the flour, egg and panko in separate shallow dishes. Roll as many sushi rolls as will fit in your pan in the flour. Brush off excess flour). Roll in the egg mix, and then in the panko (pressing the crumbs lightly into the roll).
5) Lower the roll into the heated oil and fry for around 30 seconds or until lightly golden. Ideally use two sets of tongs to get the rolls in and out of the pan. Drain the rolls on paper towels.
6) Using a sharp knife cut the roll into 6 or 8 pieces and present on a Geta (bamboo sushi board). Serve with soy sauce, wasabi, and sushi ginger.
7) Here's the optional but really tasty bit, top each piece with a drizzle of eel sauce and a pinch of shichimi.
Let us know how you get on!
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