Solstice Roll (Sockeye Salmon & Black Cod)
The Solstice Roll celebrates Alaska’s seasons in every bite — vibrant sockeye salmon from the summer months paired with silky black cod, a prized winter catch. Named for the longest and shortest days of the year, this sushi roll is all about balance: bold and delicate, fire and frost, light and dark. Approachable and elegant, it’s an unforgettable way to bring a taste of Alaska to your table.
Ingredients (Makes 4 rolls / ~32 pieces)
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1 cup sushi rice, rinsed and cooked
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2 Tbsp rice vinegar
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1 tsp sugar
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½ tsp salt
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4 sheets nori (seaweed)
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1 avocado, sliced into strips
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½ cucumber, peeled and julienned
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Soy sauce, for serving
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Pickled ginger & wasabi, optional
Instructions
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Prepare the rice: While warm, season rice with rice vinegar, sugar, and salt. Let cool to room temperature.
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Set up: Place a bamboo sushi mat (or a clean towel wrapped in plastic) on your counter. Lay one sheet of nori shiny side down.
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Add rice: With wet hands, spread an even layer of rice across the nori, leaving about 1 inch bare at the top edge.
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Layer fillings: Add avocado and cucumber in a line across the center.
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Roll: Lift the mat edge closest to you and roll tightly over the fillings. Keep rolling until sealed. Moisten the top edge to close.
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Top with fish: Arrange thin slices of sockeye salmon across half the roll and black cod slices across the other half. Gently press to set.
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Slice: With a sharp knife dipped in water, cut into 8 pieces. Repeat with remaining sheets.
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Serve: Plate and enjoy with soy sauce, pickled ginger, and wasabi.
Serving Note
The Solstice Roll is striking on its own, but you can elevate it with a drizzle of spicy mayo, a sprinkle of sesame seeds, or a touch of tobiko for color.