Fried Salmon Skin Roll Recipe
Smoke salmon skin for fried, green onions & cucumber topped with eel sauce.
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Ingredients
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Main Ingredients
Seasoning
Frying Ingredients
Method
Preparation
- 1
Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions, usually with a 1:1 water-to-rice ratio. Once cooked, mix soy sauce, rice vinegar, sugar, and salt into the warm rice and let it cool to room temperature.
- 2
Prepare the Salmon Skin
Season the salmon skin with a pinch of salt. Optionally, smoke the salmon skin for added flavor using a stovetop smoker or a smoking gun. This step can be skipped if you prefer a non-smoked flavor.
- 3
Slice the Vegetables
Thinly slice the cucumber into long strips. Chop the green onions finely.
Assembly and Frying
- 4
Assemble the Roll
Lay a nori sheet on a bamboo sushi mat. Evenly spread a layer of sushi rice over the nori, leaving a small border at the top. Place a few pieces of smoked salmon skin, cucumber strips, and chopped green onions in the center of the rice. Roll the sushi tightly using the bamboo mat.
- 5
Fry the Roll
Heat vegetable oil in a frying pan over medium heat. Once hot, carefully place the sushi roll seam-side down into the oil. Fry until golden brown and crispy, about 2-3 minutes per side. Remove from the oil and drain on paper towels.
- 6
