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Salmon Skin Roll Recipe

Salmon skin rolls are a delicious and popular choice for sushi enthusiasts.

If you want to replicate this mouth-watering dish at home, you’re in luck.

In this article, we’ll share an easy-to-follow salmon skin roll recipe, which is perfect for an at-home sushi night or when you’re craving something new and exciting.

Preparing the perfect salmon skin roll starts with choosing the ingredients: sushi rice, crispy salmon skin, and a blend of flavorsome fillings like cucumbers and a creamy, savory sauce.

Once you try this recipe, you’ll find yourself drawn to the satisfying combination of textures and flavors in a salmon skin roll.

How To Make Salmon Skin Rolls

salmon skin roll recipe

Ingredients List

  • 1 1/2 cups short-grain sushi rice
  • 1 1/2 cups water
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 1/4 teaspoon sesame oil
  • 1 tablespoon sesame seeds
  • 1/2 pound salmon skin
  • 4-6 sheets of nori
  • 1 cucumber, cut into thin strips
  • Cornstarch for dusting
  • Eel sauce (optional)
  • Wasabi paste (optional)

Step-by-step process

Step 1. Prepare the sushi rice:

Rinse the sushi rice in cold water to remove any extra starch.

Combine the rice and water in a saucepan, bring to a boil, and reduce to a simmer for 10-15 minutes or until the water has been absorbed.

Remove from heat and let the rice sit for 10 minutes before fluffing it with a wooden spoon.

Step 2. Mix in the vinegar mixture:

In a small bowl, combine the rice vinegar, sugar, sesame oil, and sesame seeds.

Pour this mixture over the sushi rice and mix gently, being careful not to break the grains.

Step 3. Prepare the salmon skin:

Trim any excess fat from the salmon skin and then cut the skin into thin, bite-sized strips.

Pat the skin dry with paper towels.

Step 4. Fry the salmon skin:

Dredge the salmon skin strips in a light cornstarch coating, shaking off any excess.

Heat a pan over medium-high heat, add a small amount of oil, and then fry the salmon skin strips for 3-5 minutes on each side or until crispy and golden brown.

Drain any excess oil by placing the crispy salmon skin on paper towels.

Step 5. Assemble the rolls:

Place a sheet of nori on a sushi mat, shiny side down.

Wet your hands and spread a layer of sushi rice over the nori, leaving a 1-inch border on the top edge.

Lay a few strips of crisp cucumber and crispy salmon skin along the center of the rice.

Step 6. Roll the sushi:

Using the sushi mat, carefully roll the sushi into a tight cylinder, starting at the edge closest to you.

Apply gentle pressure to ensure the roll stays together as you roll.

Step 7. Cut the sushi rolls:

Using a sharp knife and a wet cloth, slice the sushi roll into bite-sized pieces, cleaning and wetting the knife between each cut to prevent the rice from sticking.

Now you have a delicious salmon skin roll!

You can serve it with optional eel sauce or wasabi paste for dipping.

Enjoy your homemade sushi roll and sushi night!

Side Dishes For Salmon Skin Rolls

Salmon skin rolls are a delicious and unique sushi option that packs a punch of flavor and texture.

To complement this dish, consider pairing it with side dishes that can enhance the overall experience.

Here are some fantastic side dishes that pair well with salmon skin rolls:

Edamame

Edamame is a healthy and tasty choice that complements the rich flavors of the salmon skin rolls.

Simply boiled and lightly salted, these immature soybeans add a subtle, earthy taste and a delightful firm texture to your meal.

Miso Soup

Miso soup is a traditional Japanese soup made from soybean paste, and it’s an excellent side dish to enjoy with your salmon skin rolls.

Its savory and umami-rich flavors make it a great palate cleanser and warm accompaniment.

Cucumber Salad

A crisp and refreshing cucumber salad can cut through the richness of the salmon skin rolls, providing a palate-cleansing alternative.

It can be as simple as sliced cucumbers dressed in a light vinaigrette or dressed up with sesame seeds and pickled vegetables to add even more layers of flavor.

Ingredients Substitutes

If you’re looking to make a salmon skin roll but may not have all the ingredients on hand or you’re looking for alternatives, here are some substitutes that can work well for your sushi.

Salt

Instead of using kosher salt, you can opt for sea or table salt.

Both options work well as substitutes for your salmon skin roll.

Just be careful with the amount, as each type of salt has a slightly different level of saltiness.

How To Store Salmon Skin Rolls

Salmon skin rolls are an excellent choice for a delicious and satisfying meal.

Once you’ve prepared and sliced them into bite-sized pieces, it’s essential to store them properly to maintain their freshness and flavor.

Here are some storage methods to ensure your salmon skin rolls stay in top-notch condition.

Refrigeration

You can store your prepared salmon skin rolls in the refrigerator for a short period of time, usually between 24 to 48 hours.

To do this, place the rolls in an airtight container or wrap them tightly with plastic wrap to prevent them from drying out or absorbing odors from other foods in the refrigerator.

Freezing

For longer-term storage, you can freeze your salmon skin rolls.

Before freezing, wrap each roll tightly in plastic wrap or aluminum foil, then place them in a freezer-safe airtight container or heavy-duty freezer bag.

Label the container with the date and type of roll for easy identification later.

Frozen salmon skin rolls can last up to one month in the freezer.

When you’re ready to enjoy them, defrost in the refrigerator overnight before consumption.

Remember, storing your salmon skin rolls properly is crucial, whether in the refrigerator or the freezer.

These storage methods will help to preserve their taste and texture, ensuring that your rolls remain an excellent choice for your sushi cravings.

Common Mistakes To Avoid

While making salmon skin rolls, there are a few common mistakes to avoid ensuring the best results.

You can enjoy delicious, perfectly prepared sushi rolls by being mindful of these pitfalls.

Improper Skinning Technique

When removing the skin from the salmon fillet, consider using non-slip rubber cutting boards to prevent accidents.

Wearing latex-free gloves can also protect your hands from slips or cuts during the skinning process.

Proper tools, like tweezers or pliers, can help you remove any leftover fish bones from the fillet.

Not Using Fresh Ingredients

Quality matters when it comes to sushi, especially for salmon skin rolls.

Be sure to purchase fresh ingredients from reputable grocery stores.

This includes sushi-grade rice, crisp cucumbers, and high-quality salmon skin.

salmon skin roll recipe

Salmon Skin Roll Recipe

If you want to replicate this mouth-watering dish at home, you're in luck.
In this article, we'll share an easy-to-follow salmon skin roll recipe, which is perfect for an at-home sushi night or when you're craving something new and exciting.
5 from 1 vote
Prep Time 55 minutes
Cook Time 15 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Japanese
Servings 4
Equipment
  • 1 saucepan
  • 1 small bowl
  • 1 Paper towels
  • 1 pan
  • 1 a sushi mat
  • 1 sharp knife
  • 1 wet cloth
Ingredients
  
  • 1 1/2 cups short-grain sushi rice
  • 1 1/2 cups water
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 1/4 teaspoon sesame oil
  • 1 tablespoon sesame seeds
  • 1/2 pound salmon skin
  • 4-6 sheets of nori
  • 1 cucumber cut into thin strips
  • Cornstarch for dusting
  • Eel sauce optional
  • Wasabi paste optional
Instructions
 
  • Rinse the sushi rice in cold water to remove any extra starch.
    Combine the rice and water in a saucepan, bring to a boil and reduce to a simmer for 10-15 minutes or until the water has been absorbed.
    Remove from heat and let the rice sit for 10 minutes before fluffing it with a wooden spoon.
  • In a small bowl, combine the rice vinegar, sugar, sesame oil and sesame seeds.
    Pour this mixture over the sushi rice and mix gently, being careful not to break the grains.
  • Trim any excess fat from the salmon skin and then cut the skin into thin, bite-sized strips.
    Pat the skin dry with paper towels.
  • Dredge the salmon skin strips in a light cornstarch coating, shaking off any excess.
    Heat a pan over medium-high heat, add a small amount of oil and then fry the salmon skin strips for 3-5 minutes on each side or until crispy and golden brown.
    Drain any excess oil by placing the crispy salmon skin on paper towels.
  • Place a sheet of nori on a sushi mat, shiny side down.
    Wet your hands and spread a layer of sushi rice over the nori, leaving a 1-inch border on the top edge.
    Lay a few strips of crisp cucumber and crispy salmon skin along the center of the rice.
  • Using the sushi mat, carefully roll the sushi into a tight cylinder, starting at the edge closest to you.
    Apply gentle pressure to ensure the roll stays together as you roll.
  • Using a sharp knife and a wet cloth, slice the sushi roll into bite-sized pieces, cleaning and wetting the knife between each cut to prevent the rice from sticking.
    Now you have a delicious salmon skin roll! You can serve it with optional eel sauce or wasabi paste for dipping.
    Enjoy your homemade sushi roll and sushi night!

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