Salmon Skin Roll
Servings 8 full rolls
Calories 193kcal
Equipment
Ingredients
- 1 lb Salmon skins
- Salt to taste
- 1 cup Cornstarch
- oil for frying
- 1 recipe cooked sushi rice
- 1 packages imitation crab sticks
- 2 tbsp Japanese mayonnaise Kewpie
- 1 ripe avocado sliced
- 1/2 English cucumber sliced
- 6-8 sheets toasted nori seaweed
- Toasted sesame seeds
- Black sesame seeds
Instructions
- Prepare the salmon skins by removing the scales with a sharp knife. Then rinse and pat dry.
- Season both sides of the salmon skins with salt, then dredge them in corn starch.
- Fill a large pan with about 1 inch of high-heat oil (canola or vegetable oil). Then fry both sides of the salmon skins on medium-high until golden and crispy.
- Transfer the crispy salmon skins onto a plate lined with pepper towels and let them cool. Then slice into strips.
- Now make the sushi rice according to the recipe. Then let it cool. Note: my sushi rice recipe makes 8 rolls. But you can cut this in half if needed.
- Finely chop 8 oz of imitation crab meat and place it into a bowl and mix it with 3 Tbsp of kewpie Japanese mayonnaise. Then set it aside.
- Now wrap your sushi mat in plastic wrap. This will make your life a lot easier than it comes to clean up.
- Place 1 sheet of toasted nori seaweed on top of the sushi mat and cut off 1/4 of it with scissors. You don’t have to do this but I find that if you use the full sheet, you end up with too much rice vs filling.
- Now wet your hands in a bowl of water and grab a handful of rice and begin spreading a thin even layer of sushi rice on top of the seaweed. Be careful not to press on the rice too hard, or you'll end up with a mashed up mess. Continuously wetting your hands will prevent the rice from sticking to your fingers.
- Now sprinkle toasted white sesame seeds along with black sesame seeds on top of the rice. Then flip the entire sheet of seaweed over.
- Now, in the middle of the seaweed, add about 1 oz of the imitation crab meat mixture, a few strips of cucumber, and two slices of avocado, and a few strips of the crispy salmon skin.
- Now, this is the tricky part. While turning in the front of the nori with the sushi mat, slightly compress the inner ingredients. Keep rolling the sushi with the sushi mat, making sure to keep the roll tight.
- Place the sushi roll onto a cutting board and use a sharp wet knife, cut the sushi into 8 equal pieces. I usually wet the knife before each slice.
- Then serve with soy sauce and wasabi.
Nutrition
Calories: 193kcal | Carbohydrates: 31g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 31mg | Potassium: 164mg | Fiber: 3g | Sugar: 1g | Vitamin A: 156IU | Vitamin C: 4mg | Calcium: 10mg | Iron: 0.4mg