Salmon Skin Roll Recipe

Time1h

Serves2

Inside: Salmon Skin,Cucumber Top: Unagi Sauce, Sesame Seeds

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Ingredients

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1
Rinse the Rice
Place the sushi rice in a fine-mesh sieve and rinse under cold water until the water runs clear. This removes excess starch.
2
Cook the Rice
In a medium saucepan, combine the rinsed sushi rice and 1.25 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 20 minutes. Remove from heat and let sit for another 10 minutes.
3
Season the Rice
In a small bowl, mix together rice vinegar, sugar, and salt. Heat in the microwave for 30 seconds to dissolve the sugar and salt. Once the rice has cooled slightly, gently fold the seasoning into the rice. Let it cool to room temperature.

4
Prepare the Cucumber
Wash and peel the cucumber. Slice it into thin matchsticks, about 1/4 inch thick.
5
Prepare the Salmon Skin
If the salmon skin is not already crispy, you can pan-fry it in a little oil until crispy. Let it cool slightly before using.
6
Assemble the Roll
On a bamboo sushi mat, place a sheet of nori (seaweed) shiny side down. Wet your hands to prevent sticking, then spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.
7
Add Fillings
Lay the crispy salmon skin and cucumber matchsticks in a line across the center of the rice.
8
Roll the Sushi
Using the bamboo mat, carefully lift the edge closest to you and roll it over the fillings, pressing gently but firmly. Roll until you reach the border at the top, then wet it slightly and finish rolling to seal.
9
Cut the Roll
Using a sharp knife, slice the roll into 6-8 pieces. Clean the knife with a damp cloth after each cut for cleaner slices.
10
Add Toppings
Drizzle unagi sauce over the top of the roll and sprinkle sesame seeds on top.
11
Serve
Arrange the rolls on a plate and serve with additional unagi sauce and soy sauce for dipping.