Salmon & Salmon Roll Recipe
Salmon & tempura salmon skin, cucumber & sweet sauce
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Rice
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions, adding rice vinegar, sugar, and salt once cooked, mixing well. Allow to cool.
- 2
Prepare the Cucumber
Julienne the cucumber into thin strips and set aside.
Tempura Salmon Skin
- 3
- 4
Fry Salmon Skin
Dip the salmon skin into the batter and fry in hot oil until crispy. Remove and drain on paper towels.
Assembling the Rolls
- 5
Roll the Sushi
Lay a nori sheet on a bamboo mat. Spread a thin layer of sushi rice over the nori, leaving a 1-inch border. Add a line of cucumber strips and a piece of salmon fillet. Optionally, add crispy tempura salmon skin for extra crunch.
- 6
Roll It Up
Using the bamboo mat, roll the sushi tightly away from you. Seal the edge with a little water. Slice into 6-8 pieces.
Serving
- 7
Serve
Arrange the sushi rolls on a plate and drizzle with sweet soy sauce. Serve with extra sauce on the side for dipping.
