Salmon skin sushi rolls are tasty and unique. This tasty roll uses all parts of the salmon, including the skin, which is often abandoned.
Seattle sushi introduced me to the salmon skin wrap. I loved the idea of using the skin in a roll because I love to fish. The crispy baked skin, savory filling, and umami-rich nori shell were delicious.
I’ve been tweaking my salmon skin roll recipe ever since. It’s a sushi-making staple for me. This roll always impresses me, whether I’m having a dinner party or craving something tasty and healthy.
How To Make Salmon Skin Roll
A salmon skin roll is one of my weaknesses. The crunchy salmon skin, smooth avocado, and refreshing cucumber in a seaweed wrap are an irresistible combo.
In response, I compiled all the information I could find into a comprehensive guide for creating the best salmon skin rolls possible.
Salmon Skin Roll Ingredients:
- 2 cups of sushi rice
- 2 1/4 cups of water
- 1/4 cup of rice vinegar
- 2 tablespoons of sugar
- 1 teaspoon of salt
- 2 sheets of nori (seaweed)
- 1/2 lb of salmon skin
- 1 avocado, sliced into thin pieces
- 1/2 cucumber, sliced into thin pieces
- Soy sauce, for dipping
- Wasabi, for dipping
- Pickled ginger, for serving
Step by Step Instructions To Make Salmon Skin Roll
Now that you have your ingredients ready, it’s time to get started.
Step 1: Cook the rice
Start by rinsing the rice in a fine-mesh strainer until the water runs clear. Add the rice and water to a pot and bring to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for 18-20 minutes, or until the water is absorbed and the rice is tender.
Step 2: Season the rice
In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over low heat until the sugar and salt are dissolved. Once the rice is cooked, transfer it to a large bowl and pour the vinegar mixture over the rice.
Use a wooden spoon to gently fold the vinegar mixture into the rice until well combined. Cover the bowl with a damp towel and set aside.
Step 3: Cook the salmon skin
Preheat your oven to 375°F. Place the salmon skin on a baking sheet and season with salt. Roast in the oven for 10-15 minutes, or until the skin is crispy and golden brown. Remove from the oven and let cool slightly.
Step 4: Assemble the roll
Lay a sheet of nori on a sushi mat, shiny side down. Wet your hands with water and grab a handful of rice. Spread the rice over the nori, leaving a 1-inch border at the top.
Next, lay the avocado and cucumber slices in a line across the center of the rice.
Take the crispy salmon skin and break it into small pieces. Lay the salmon skin pieces on top of the avocado and cucumber.
Now it’s time to roll! Use the sushi mat to roll the nori tightly around the filling, using the border of rice at the top to seal the roll.
Repeat with the second sheet of nori and filling.
Step 5: Slice and serve
Use a sharp knife to slice the roll into 8 pieces. Serve the salmon skin roll with soy sauce, wasabi, and pickled ginger.
Salmon Skin Roll Variations
While the classic salmon skin roll is delicious on its own, there are a few variations you can try to mix things up. Here are some ideas:
Spicy salmon skin roll: Add a little bit of sriracha or hot sauce to the salmon skin before roasting for a spicy kick.
Teriyaki salmon skin roll: Brush the salmon skin with teriyaki sauce before roasting for a sweet and savory flavor.
Salmon skin and cream cheese roll: Add a dollop of cream cheese to the filling for a creamy twist on the classic roll.
Tips Best Salmon Skin Roll
Use high-quality ingredients: This is especially important when it comes to the salmon skin. Look for skin that is fresh and has a good amount of fat on it for the best flavor and texture.
Roll tightly: Make sure to roll the nori tightly around the filling to prevent it from falling apart.
Use the right amount of rice: Don’t overdo it with the rice. Use just enough to create a thin layer that will hold the filling in place.
Wet your hands: Wetting your hands with water will help prevent the rice from sticking to them.
Use a sharp knife: A sharp knife will make it much easier to slice through the roll without squishing it.
What is a salmon skin roll made of?
Lay some salmon skins, cucumber, avocado, and cress along one edge. Roll up tightly and then slice into bite-sized portions. Finish by drizzling the pieces with some eel sauce.
Salmon Skin Roll Recipe
Ingredients
- 2 cups of sushi rice
- 2 1/4 cups of water
- 1/4 cup of rice vinegar
- 2 tablespoons of sugar
- 1 teaspoon of salt
- 2 sheets of nori seaweed
- 1/2 lb of salmon skin
- 1 avocado sliced into thin pieces
- 1/2 cucumber sliced into thin pieces
- Soy sauce for dipping
- Wasabi for dipping
- Pickled ginger for serving
Instructions
- Start by rinsing the rice in a fine-mesh strainer until the water runs clear. Add the rice and water to a pot and bring to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for 18-20 minutes, or until the water is absorbed and the rice is tender.
- In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over low heat until the sugar and salt are dissolved. Once the rice is cooked, transfer it to a large bowl and pour the vinegar mixture over the rice. Use a wooden spoon to gently fold the vinegar mixture into the rice until well combined. Cover the bowl with a damp towel and set aside.
- Preheat your oven to 375°F. Place the salmon skin on a baking sheet and season with salt. Roast in the oven for 10-15 minutes, or until the skin is crispy and golden brown. Remove from the oven and let cool slightly.
- Lay a sheet of nori on a sushi mat, shiny side down. Wet your hands with water and grab a handful of rice. Spread the rice over the nori, leaving a 1-inch border at the top.
- Next, lay the avocado and cucumber slices in a line across the center of the rice.
- Take the crispy salmon skin and break it into small pieces. Lay the salmon skin pieces on top of the avocado and cucumber.
- Now it’s time to roll! Use the sushi mat to roll the nori tightly around the filling, using the border of rice at the top to seal the roll.
- Repeat with the second sheet of nori and filling.
- Use a sharp knife to slice the roll into 8 pieces. Serve the salmon skin roll with soy sauce, wasabi, and pickled ginger.
