Salmon Skin Roll Recipe
Make Salmon Skin Roll Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Rice & Seasoning
Salmon Skin & Filling
Assembly & Garnish
Method
Rice & Seasoning
- 1
Rinse and cook rice
Rinse 2 cups sushi rice under cold water until the water runs almost clear (about 8–10 rinses). Drain thoroughly. Combine rinsed rice and 2.2 cups water in a rice cooker or heavy pot. If using a pot, bring to a boil, then reduce to low, cover, and simmer 12–14 minutes. Remove from heat and let sit, covered, 10 minutes.
- 2
Season rice
While rice rests, combine 3 tbsp rice vinegar, 1.5 tbsp sugar, and 1 tsp sea salt in a small saucepan over low heat just until sugar dissolves; do not boil. Transfer cooked rice to a wide shallow bowl. Gently fold the vinegar mixture into the rice using a rice paddle or spatula, fanning as you mix to cool rice quickly and give it a glossy finish. Let rice come to near room temperature (warm is fine) before assembling.
Salmon Skin & Filling
- 3
Prepare salmon skins
Pat salmon skins dry with paper towels. If there is residual flesh or fat, remove with a sharp knife. Cut skins into strips roughly 1 inch wide and the length to fit the nori (about 8–9 inches).
- 4
Marinate salmon skin
In a shallow dish, whisk 2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sake (if using), and 1 tsp toasted sesame oil. Submerge salmon skin strips in the mixture for 5–10 minutes, turning once to coat both sides. Do not marinate longer than 15 minutes or skins will get soggy.
- 5
Crisp the skin
Heat a nonstick skillet over medium-high heat. Remove skins from marinade and let excess drip off. Place skin pieces skin-side down (skin side is the shiny side that will crisp) in the dry hot skillet. Press lightly with a spatula and cook 2–3 minutes until the skin crisps and turns deep brown. Flip and sear the flesh side 30–45 seconds just to firm up. Transfer to a paper towel–lined plate. If desired, chop crisped skins into bite-size strips for easier rolling and eating.
- 6
Prepare filling components
Toss 3 tbsp mayonnaise with 2 tbsp thinly sliced scallions and 1 tsp shredded nori (if using) to create a lightly seasoned mayo. Julienne cucumber and slice avocado into long strips. Keep all components ready at hand for quick assembly.
Assembly & Garnish
- 7
Set up
Place a bamboo mat covered with plastic wrap on your work surface. Keep a small bowl of water to wet your fingers (this prevents rice sticking) and a sharp, wet knife for slicing rolls.
- 8
Assemble rolls
Place one nori sheet shiny-side down on the mat. Wet your fingers and spread roughly 1/2 cup seasoned rice evenly over the nori, leaving a 1-inch strip at the far edge free of rice. Arrange a single layer of the crisped salmon skin strips across the rice about 1 inch from the near edge. Add a thin line of the scallion-mayo, a few cucumber julienne, and 2–3 avocado slices. Do not overfill.
- 9
Roll
Lift the near edge of the mat and roll away from you, tucking filling in as you go to form a tight cylinder. Press gently with the mat to seal the edge. Repeat with remaining nori sheets and fillings.
- 10
Slice and finish
Using the wet sharp knife, slice each roll into 6–8 pieces. Wipe the knife clean between cuts. Sprinkle toasted sesame seeds over the cut rolls and add small dollops of extra mayo on top if desired. Arrange pickled ginger and wasabi on the serving plate and offer soy sauce for dipping.