Salmon Skin Sushi Rolls

I love the taste of salmon skin. It is almost bacon like in the flavor and can transform even the humblest ingredients into a flavor extravaganza. When preparing salmon skin for sushi rolls that are to be cut, be sure not to overly crisp skins. Hard shards of salmon skin will not give easily under the pressure of a knife, causing the knife to snag and rip open rather than cut a sushi roll.  In the recipe, the salmon skin is roughly measured by the weight in ounces of the salmon portion from which the skin was obtained. This is only a rough guide.

Salmon Skin Sushi Rolls

For each roll

1 4in x 7in piece of nori

about 1/2 cup prepared sushi rice

prepared salmon skin (from about 2 oz width of salmon)

2 cucumber sticks, French fry sized

pinch of match stick carrots

pinch of romaine lettuce, thinly chopped

1 tsp toasted sesame seeds

Place nori, rough side facing upwards, horizontally on cutting surface. Cover entire surface of nori with a thin even layer of prepared sushi rice. Sprinkle surface with toasted sesame seeds. Flip seaweed over. Place cucumber sticks end to end in the middle of the nori, making sure that the cucumber extends the entire length of the nori. Repeat with carrots, romaine lettuce and salmon skin.

Roll according the technique for rolling inside out sushi rolls. Cut finished sushi roll into 6-8 pieces. Serve with pickled ginger, wasabi and soy sauce for dipping if desired. 

To make a Salmon Skin Hand Roll, adjust cucumber to 1 stick and sesame seeds to 1/2 tsp. Follow the method for making hand rolls. When roll is complete. Sprinkle sesame seeds over the top. Serve immediately.