The Salmon Skin Roll is a sushi lover’s favorite, combining crispy roasted salmon skin, creamy avocado, fresh cucumber, and a touch of sweet-savory eel sauce. Wrapped in seasoned sushi rice and nori, then sprinkled with sesame seeds, this roll delivers a delightful contrast of textures and bold flavors in every bite.
Ingredients:
1 cup sushi rice
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 teaspoon salt
1 sheet nori (seaweed)
1/4 cup crispy salmon skin (from 1 fillet)
1/4 avocado, sliced
1/4 cucumber, julienned
1 tablespoon cream cheese (optional)
1 teaspoon eel sauce (optional)
1 teaspoon toasted sesame seeds
Soy sauce, pickled ginger, and wasabi, for serving
Continue the instructions on the next page.
Instructions:
Step 1: Prepare the sushi rice by rinsing 1 cup of rice until the water runs clear. Cook according to package instructions. While warm, mix in rice vinegar, sugar, and salt. Let it cool to room temperature.
Step 2: Preheat oven to 400°F (200°C). Place salmon skin on a lined baking sheet, season lightly with salt, and roast for 10–15 minutes until crispy. Let cool and break into pieces.
Step 3: Place a bamboo sushi mat on a clean surface and cover with plastic wrap. Lay a sheet of nori on top.
Step 4: Wet your fingers and gently spread a thin layer of sushi rice over the nori. Sprinkle with sesame seeds and flip the nori so the rice is on the outside.
Step 5: In the center of the nori, arrange crispy salmon skin, avocado slices, cucumber, and cream cheese (if using).
Step 6: Use the bamboo mat to carefully roll the sushi, applying gentle pressure to shape it into a tight cylinder.
Step 7: Slice into 6–8 pieces using a sharp knife dipped in water. Drizzle with eel sauce and serve with soy sauce, pickled ginger, and wasabi.
Storage Information:
Best enjoyed immediately after making for optimal crispiness. If needed, store leftovers wrapped in plastic in the refrigerator for up to 24 hours. Note that the salmon skin will lose crispness over time.