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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.
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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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