Salmon Skin Roll

🛒 Ingredients

• Cooked Sushi Rice 100 g · 130 kcal
• Crispy Salmon Skin 30 g · 170 kcal
• Nori Seaweed Sheet 3 g · 10 kcal
• Cucumber, julienned 20 g · 3 kcal
• Green Onion, sliced 5 g · 2 kcal
• Toasted White Sesame Seeds 2 g · 12 kcal

👨‍🍳 Instructions

1. Prepare sushi rice: Rinse sushi rice thoroughly until the water runs clear. Cook according to package instructions, then while still warm, gently mix with sushi vinegar (a blend of rice vinegar, sugar, and salt). Allow the seasoned rice to cool to room temperature.
2. Crisp salmon skin: Scrape off any residual flesh or scales from the salmon skin and pat it very dry with paper towels. Heat a non-stick skillet over medium-high heat, add a tiny bit of oil if needed, and pan-fry the skin, pressing it down with a spatula, until it is very crispy and golden brown on both sides, about 5-8 minutes per side. Drain on fresh paper towels and cut into thin strips.
3. Prepare vegetables: Julienne the cucumber into thin sticks. Thinly slice the green onion (scallions).
4. Assemble the roll: Place a nori sheet, shiny side down, on a bamboo sushi rolling mat. Spread an even layer of cooled sushi rice over about two-thirds of the nori, leaving the top edge (furthest from you) clear by about 1 inch (2.5 cm).
5. Add fillings: Arrange strips of crispy salmon skin, julienned cucumber, and sliced green onion horizontally across the center of the rice. Sprinkle generously with toasted sesame seeds.
6. Roll the sushi: Using the bamboo mat, lift the edge closest to you and carefully roll the nori tightly over the fillings, pressing gently to form a compact log. Moisten the clear edge of the nori with a little water to seal the roll completely.
7. Slice and serve: With a sharp, moistened knife, slice the roll into 6-8 even pieces. Serve immediately, optionally with soy sauce and wasabi on the side.