Salmon Skin Roll (6 Pcs) Recipe
Make Salmon Skin Roll (6 Pcs) Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice & Seasoning
Roll Filling
Assembly & Garnish
Method
Sushi Rice & Seasoning
- 1
Rinse and cook rice
Rinse 1 cup sushi rice under cold water until the rinse runs almost clear (about 4–6 rinses). Drain. Combine rinsed rice and 1.1 cups water in a rice cooker or small saucepan. If using a saucepan, bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.
- 2
Make sushi vinegar and season rice
While rice cooks, mix 2 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt in a small bowl until dissolved. Transfer hot cooked rice to a wooden or heatproof bowl. Gently fold in the vinegar mixture with a rice paddle or spatula using cutting and fanning motions to cool the rice to near room temperature (about 8–10 minutes). Do not mash; rice should be glossy and slightly sticky.
Roll Filling
- 3
Prepare salmon skin
If not already crisped, pat salmon skin dry with paper towels. Heat a nonstick skillet over medium-high heat and place skin, skin-side down, pressing to keep contact. Cook 2–3 minutes until crisp and brown. Flip briefly to render fat (30–45 seconds). Transfer to a cutting board and let cool slightly, then slice into 6 equal strips about 3–4 inches long.
- 4
Prepare vegetables and sauce
Seed and cut cucumber into long 1/4-inch strips. Slice avocado into 6 thin strips. Stir together 2 tbsp Japanese mayonnaise with 1 tbsp unagi (eel) sauce (reserve a little unagi sauce for finishing). Optionally mix in 1 tsp toasted sesame seeds into the mayo mixture.
Assembly & Garnish
- 5
Lay out nori and rice
Place a bamboo rolling mat on a flat surface and cover with plastic wrap. Place 1 toasted nori sheet on the mat, shiny side down. With wet hands, take about 3/4 cup seasoned sushi rice and evenly spread it over the nori leaving a 1/2-inch strip at the top edge free of rice.
- 6
Add fillings and roll
Brush a thin line of the mayo-unagi mixture across the center of the rice. Arrange 3 strips of crisped salmon skin lengthwise on top of the mayo, then place cucumber and avocado strips alongside. Use the bamboo mat to lift the nori edge and roll tightly away from you, tucking the fillings in, until you reach the exposed nori edge. Dab a little water on the exposed edge to seal the roll.
- 7
Finish and slice
Allow the roll to rest seam-side down for 1–2 minutes to set. With a very sharp, wet knife, trim the ends and slice the roll into 6 equal pieces, wiping the knife between cuts to keep clean edges. Arrange pieces on a plate, drizzle remaining unagi sauce over the top and a small dot of Japanese mayo if desired. Sprinkle with extra toasted sesame seeds.
- 8
Serve
Serve the 6-piece salmon skin roll with soy sauce, wasabi, and pickled ginger on the side.