Description
A Salmon Skin Roll is a sushi roll made with crispy pan-fried or baked salmon skin, creamy avocado, and crunchy vegetables, all wrapped in seasoned sushi rice and nori. It delivers rich texture, bold flavor, and a satisfying balance of umami, salt, and freshness.
Ingredients
Scale
- 1 sheet nori (dried seaweed)
- 1/2 cup cooked sushi rice
- 1 salmon skin (from a fillet, cleaned and dried)
- 1/4 avocado, sliced
- 2 to 3 cucumber sticks or pickled daikon
- 1 tsp rice vinegar (for rice seasoning)
- 1/2 tsp sugar
- Pinch of salt
- Toasted sesame seeds (for garnish)
- Soy sauce (for dipping)
- Optional: spicy mayo or wasabi
Instructions
- Preheat oven to 400°F (or use a hot nonstick pan).
- Clean and dry the salmon skin. Bake or pan-fry skin-side down for 10–15 minutes until crispy. Let cool and slice into strips.
- Rinse and cook sushi rice. Mix rice vinegar, sugar, and salt, and stir into warm rice. Let it cool to room temperature.
- Place half a sheet of nori on a bamboo mat covered with plastic wrap.
- With wet hands, spread an even layer of sushi rice on the nori, then flip the sheet so the rice is underneath.
- Layer the salmon skin, avocado, and cucumber or daikon across the center.
- Add optional spicy mayo or wasabi if desired.
- Roll tightly using the mat. Press gently to seal.
- Slice into 6–8 pieces with a sharp, wet knife.
- Garnish with sesame seeds and serve with soy sauce.