Salmon Skin Roll Recipe

Salmon Skin Roll Recipe

Flavorful Salmon Skin Roll Recipe with Step-by-Step Instructions

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Course: Main Course

Cuisine: Japanese

Keyword: Salmon skin roll, Salmon skin roll sushi

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: Rolls

Calories: 300kcal

Equipment

1 Bamboo Sushi Mat
1 Pot for cooking sushi rice
1 Sharp knife and cutting board
1 Baking sheet

Ingredients

Sushi Rice

1 1/3 cups Sushi Rice dried, will cook to 4 cups
1/4 cup Sushi Vinegar

Roll and Filling

Salmon skin from 4 cooked or smoked 8 oz. salmon fillets
4 Nori Sheets
1 Ripe Avocado
1 English Cucumber Sliced into 1/8 sticks
1/4 Cup Masago or tobikio
Salt

Instructions

Cook Sushi Rice

Rinse 1 1/3 cups of sushi rice by placing it in a colander and running water through it until the water is clear.
After the rice is rinsed, add it to a sauce pan with 1 1/2 cups of water (I would check the instructions on the sushi rice package to see exactly how much water to add as it can vary depending on the brand).
Bring the water to a boil and then reduce the heat to low. Cover and let the rice simmer for 20 to 30 minutes, or until the water is absorbed and the rice is soft.
Remove the rice and place into a bowl or dish and let cool. I would line the dish with parchment paper prior to adding the rice to avoid it sticking to the bowl.
Mix 1/4 cup of sushi vinegar into your rice. Stir until it has absorbed into the rice. Once cooled and the sushi vinegar is fully absorbed, your rice is ready to roll!

Prepare the Salmon Skin

Peel the salmon skin from the salmon fillet after cooking or smoking salmon. This should peel off relatively easy if cooked thoroughly. I typically save my salmon skins in the freezer after eating a salmon meal and thaw in the fridge the night before I intend to make salmon skin rolls.
Turn your oven onto broil at high heat.
Cover a baking sheet with aluminum foil and spray with cooking spray.
Add thawed salmon skins to the baking sheet and sprinkle with salt.
Broil the salmon skins on high heat for three minutes.
Once done broiling, dice into small pieces and place aside until needed in the roll.

Assemble the Salmon Skin Rolls

Cover your bamboo sushi mat with plastic wrap. This will help keep the rice from sticking to it.
Use kitchen shears to cut the top fourth or so from the nori sheet. This helps to keep the rolls smaller and easier to eat with chopsticks.
Next, place the nori sheet onto the plastic wrap with the shiny side facing down. Then press around 3/4 cup of rice onto the nori sheet in an even layer. Tip: Wet your hands in a bowl of water mixed with a splash of rice vinegar prior to handling the sushi rice. This will prevent the rice from sticking to your hands.
Flip the sheet over so the rice is facing down.
Add around a tablespoon of tobiko or masago in a row across the nori sheet. This will give the filling some color along with some additional flavor.
Slice the cucumbers into strips that are as long as your nori sheet and about 1/8 inch thick.
Slice the avocado in half the long way. Remove the seed and cut each half into 6 slices. Each whole avocado should yield around 12 slices.
I often cut the slices right out of the avocado half and add directly to the roll to ensure freshness. You can also drizzle a little lemon juice over your cut avocado to prevent it from browning in your roll.
Add the cucumber sticks horizontally along the nori sheet. In general, I add 2-4 avocado slices and 1-2 cucumber sticks depending on the size of each ingredient and how everything fits.
Add around three tablespoons of the salmon skin pieces that you prepared in an even row across the sushi.
Use the bamboo sushi mat to fold your roll until it is completely enclosed. Once the rice is making contact with the nori sheet, pull back the sushi mat so it doesn't get caught in the roll. Still using the sushi mat as your guide, finish rolling until the roll is completely wrapped. Then wrap the sushi mat around the roll and gently tighten the roll together.
Keep in mind that rolling sushi is an art that may take some practice so don’t get frustrated if it doesn’t look perfect your first time. It will get easier the more you do it.
Tip: Check out the video for a demonstration on how to roll sushi.
Using a sharp knife, cut the roll into 8 pieces. I do this by first cutting the roll in half. I then cut each half in half followed by cutting each fourth in half. Tip: Be sure to clean and wet the edge of your knife before cutting each roll.
Serve and enjoy! You can serve with soy sauce, wasabi, and ginger. Eel sauce (unagi sauce) also goes well with these rolls.

Video

Notes

You can control how thick your sushi rolls are by how much of the nori sheet you use. This recipe uses 3/4 of the nori sheet which makes smaller rolls that are easier to eat with chopsticks. You can make them even smaller by using 1/2 the nori sheet.

If you like larger rolls, you can use the entire nori sheet. This will definitely make the roll easier to roll but it will make it more difficult to eat with chopsticks.

Nutrition