The filling has three components: shredded crab meat combined with full-fat mayo, seeded cucumber slices, and ripened avocado. The Alaska roll is a maki, or a sushi roll, where the rice is on the outside and nori on the inside. Best of all, it comes together in 15 minutes! What Is An Alaska Roll?
Although soy sauce is the perfect accompaniment, wasabi, Sriracha mayo, and eel sauce can easily dress it up in seconds to make this Alaska roll extra exciting.
Meanwhile, the creamy shredded crab provides a lovely contrast against the rest of the ingredients and buttery-tasting fresh salmon.Īdmiring every slice is a sight for sore eyes with its colorful layers of ingredients wrapped inside a delicate and lightly salted nori keeping it all together. Drawing on traditional sushi-making techniques and using conventional ingredients but giving them an exciting twist, this sushi roll was born.Įvery piece is a party of flavors. I suspect this has something to do with being in Germany where spiciness of the hot and/or burning variety doesn't seem too common.The Alaska roll is a fine representation of international cuisine. My only critique is that the nigiri lacked the little dab of wasabi between the fish and the rice that I've come to enjoy after watching the masters at the Tsukiji Fish Market in Tokyo make sushi. The perfectly moist (not wet) and slightly sticky (not mushy) rice was spot-on, too, which is something I've really come to appreciate after one-too-many failed attempts to make my own. The avocado was at perfect ripeness, the cucumbers were crunchy, and even the pickled ginger tasted close to homemade and not at all like the hard, over-vinegared bits that you often find in the jars.
The tuna was deep ruby red and equally as fresh. The salmon was perfectly fatty and buttery, which has become my marker for a quality sushi restaurant in Stuttgart so far from large bodies of water. Apart from the vibrant colors on the plate, I was struck by the quality of the fish. Our chef's selection included two pieces of Salmon Nigiri, a Tuna Alaska Inside-out Roll (tuna, avocado, cucumber, and a little cream cheese), and a Crunchy Spicy Tuna Roll with marinated tuna. I especially liked the addition of red sprouts along the Tiger Roll - they really made the bright green avocado and pink-orange salmon pop! Really, the dish looked almost too beautiful to eat, and the combination of colors was stunning. Our selections came out meticulously arranged on one large plate. I also added on a Tiger Roll ( tempura shrimp, avocado, and cucumber topped with flambéed salmon and yuzu sauce) since I wanted to make sure we had enough to fill us. There were several combination menus, as well, and the lunch menu added a few hot rice dishes and soups.įor our meal, we each decided to try the Daily Sushi Lunch which promised to be a mix of the chef's selection. The rest of the rolls feature the same combinations of ingredients served maki light (with lettuce, cilantro, mint, and rice paper), hot spicy light (the maki light rolls with hot sauce added), maki Mediterranean (with arugula), "green" (just rice rolled in herbs), or tempura fried.
They have a small selection of nigiri and maki with the usual tuna, salmon, shrimp, eel, avocado, and cucumber. The menu at Origami is a little different from most sushi menus that I've seen.
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