Seafood > Salmon > Sushi Rolls

Salmon Skin Roll Recipe

Ingredients with Measurements:
- 1 cup sushi rice
- 1 1/4 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 4 sheets of nori
- 1/2 pound salmon skin, cooked and crispy
- 1 avocado, sliced
- 1/4 cup mayonnaise
- 1 tablespoon Sriracha sauce
- Soy sauce, for serving
- Wasabi, for serving
- Pickled ginger, for serving

Special equipment needed:
- Sushi mat
- Sharp knife

Step-by-step instructions:

1. Rinse the sushi rice in cold water until the water runs clear. Drain the rice and place it in a medium saucepan with 1 1/4 cups of water. Bring the water to a boil, then reduce the heat to low and cover the pot. Cook the rice for 18-20 minutes, or until the water is absorbed and the rice is tender.

2. In a small saucepan, combine the rice vinegar, sugar, and salt. Heat the mixture over low heat until the sugar and salt dissolve. Remove the pan from the heat.

3. Transfer the cooked rice to a large bowl and add the vinegar mixture. Use a wooden spoon to gently mix the rice until it is coated in the vinegar mixture. Allow the rice to cool to room temperature.

4. Place a sheet of nori on top of the sushi mat, shiny side down. Use a spatula to spread a thin layer of rice over the nori, leaving a 1-inch border at the top edge.

5. Spread a thin layer of mayonnaise over the rice, then drizzle Sriracha sauce over the mayonnaise.

6. Place the crispy salmon skin and sliced avocado in a line across the center of the rice.

7. Use the sushi mat to tightly roll the nori and rice around the filling, using the border of rice at the top to seal the roll.

8. Repeat with the remaining nori sheets and filling.

9. Use a sharp knife to slice the rolls into 1-inch pieces.

10. Serve the salmon skin rolls with soy sauce, wasabi, and pickled ginger.


Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Not applicable
Serving size:
Makes 4 rolls, or 24 pieces

Nutritional information:
Calories per serving: 280
Fat: 12g
Carbohydrates: 32g
Protein: 10g
Sodium: 600mg
Sugar: 6g

Substitutions for ingredients:
- Instead of salmon skin, you can use cooked shrimp, crab meat, or tofu.
- Instead of mayonnaise, you can use Greek yogurt or sour cream.
- Instead of Sriracha sauce, you can use hot sauce or chili paste.

Variations:
- Add cucumber or carrot sticks to the filling for extra crunch.
- Use brown rice instead of white rice for a healthier option.
- Top the rolls with sesame seeds or chopped scallions for added flavor.

Tips and tricks:
- Wet your hands with water before handling the sushi rice to prevent it from sticking.
- Use a sharp knife to slice the rolls, wiping the blade with a damp cloth between cuts.
- Serve the rolls immediately after slicing to prevent the rice from drying out.

Storage instructions:
- Store any leftover rolls in an airtight container in the refrigerator for up to 24 hours.

Reheating instructions:
- To reheat the rolls, wrap them in damp paper towels and microwave for 20-30 seconds.

Presentation ideas:
- Arrange the rolls on a platter and garnish with pickled ginger and wasabi.
- Serve the rolls on individual plates with a side of soy sauce for dipping.

Garnishes:
- Pickled ginger
- Wasabi
- Sesame seeds
- Chopped scallions

Pairings:
- Miso soup
- Edamame
- Seaweed salad

Suggested side dishes:
- Asian slaw
- Steamed vegetables
- Fried rice

Troubleshooting advice:
- If the rice is too dry, add a splash of water and mix gently.
- If the rolls are too loose, use more rice to create a tighter roll.
- If the rolls are too tight, use less rice to create a looser roll.

Food safety advice:
- Use cooked salmon skin to prevent foodborne illness.
- Keep the rolls refrigerated until ready to serve.
- Discard any leftover rolls that have been at room temperature for more than 2 hours.

Food history:
- Sushi originated in Japan in the 8th century as a way to preserve fish by fermenting it with rice.
- The first sushi rolls were made with pickled vegetables and fish, wrapped in seaweed.
- Salmon skin rolls became popular in the United States in the 1980s.

Flavor profiles:
- The salmon skin roll is savory and crispy, with a creamy and spicy filling.
- The rice adds a slightly sweet and tangy flavor, while the nori provides a salty and umami taste.

Serving suggestions:
- Serve the salmon skin roll as an appetizer or main dish.
- Pair with a cold beer or sake for a refreshing drink.

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Region: Japanese

Taste: Savory, Salty, Smoky, Umami, Fishy, umami, crispy, salty