Salmon Skin Roll Recipe

Salmon Skin Roll Recipe

  • ½ pound skin of smoked salmon
  • 1 package yamagobo no tsukemono (pickled mountain burdock) or 5 ounces julienned carrot, 3 inches long
  • 1 small Kirby cucumber (2 ounces), julienned, 3 inches long
  • 2/3 package kaiware (daikon sprouts) (2 ounces), roots removed
  • 1 scallion, finely sliced
  • ½ cup toasted white sesame seeds
  • 6 cups (lightly packed) prepared sushi rice (7/8 cup, 4.2 ounces, per roll)
  • 7 half-sheets nori (laver); choose the thicker variety
  1. Put the salmon skin in a skillet, skin side down, and cook over medium-low heat until it is golden and crispy, turning it over once. Remove from the skillet and cut it into ¼-inch-wide strips, 8 inches long. Cut the pickled mountain burdock in half crosswise and then cut each piece in half lengthwise.
  2. Line up all the filling ingredients: salmon skin, cucumber, pickled mountain burdock, daikon sprouts, scallion, and white sesame seeds.on a tray, then follow the Master Recipe.
  3. ADDITIONAL INSTRUCTIONS
  4. You can prepare the rolls several hours in advance.
  5. Serve without a dipping sauce.
Recipe of the Day|