How to make sushi at home: Salmon Skin Roll Chumaki (Nori Seaweed Out Roll, 4pc)

Experience a sushi roll's delightful crunch and mild flavor of crispy salmon skin.

Fish skin is probably not part of your everyday diet, especially in the US. It can often be perceived as slimy or slippery. However, when appropriately cooked—whether baked or fried—it transforms into something entirely different from the unappealing fish skin you might have imagined.

The crunchy texture and mild taste of crispy salmon skin make it an excellent filling for a sushi roll. If you have yet to try a Salmon Skin Roll, prepare for a pleasant surprise.

There are a few reasons why salmon skin is a fantastic choice for a filling. Firstly, it contains a lot of fat, adding flavor and richness. Secondly, the area between the skin and the flesh holds a wealth of delicious flavors.

TIPS

Achieve Extra Crispiness

To enhance the salmon skin's texture, I recommend baking or frying it in olive oil until it becomes wonderfully crispy.

Use Tuna pieces if available

If available, purchase less expensive Tuna pieces or Tuna Tails rather than Tuna Saku blocks which are more expensive.

Pair with Pickles or Cucumber

While baked salmon skin is not overwhelmingly fishy, it still carries a hint of fish flavor (after all, it's fish skin). It is an excellent choice to combine with pickles, cucumber, or sprouts, mainly due to the skin's natural richness.

INGREDIENTS (for one roll)

200g Sushi Rice
1 Nori Seaweed, half sheet
30 g Salmon Skin
15 g Kaiware Sprouts
½ to 1 Cucumber pickles
Olive Oil
Salt

TOOLS

Cutting Board
Knife
Makisu, Sushi Rolling Mat

INSTRUCTIONS

(How to spread rice on Nori for Chumaki, Steps 5 - 13)

1. Prepare Sushi Rice (follow this recipe).

2. Bake the Salmon Skin at 450°F, sprinkling some olive oil and salt on it, for 10-15 minutes or until it turns crispy.

3. Moisten the cutting board by wiping it with a wet towel.

4. Place the half sheet of nori horizontally on the cutting board with the rough side facing up.

5. Wet your hands.

6. Take half the amount of sushi rice used for an inside-out roll, approximately 200g.

7. Leave the top 1/8 inch/3mm of the nori sheet blank.

8. Apply pressure to spread the sushi rice horizontally using the bottom of your left palm.

9. With your right hand, create a "U" shape to guide the sushi rice, covering the top half to 2/3 of the nori.

10. Rhythmically turn your left hand three times to cover the top portion of the nori with rice, leaving ½ inch/1cm of space on the left side blank.

11. Clean your hands with the wet towel, and dip your fingers in water.

12. Using your fingertips, apply pressure to spread the rice, leaving the suitable ½ inch/1cm and the bottom edge blank.

13. Rotate the nori 90 degrees counterclockwise.

14. Place the filling below the center of the nori.

15. Pick up the bottom edge of the nori and roll it from the bottom up.

16. Seal the roll tightly with your fingers, place the makisu (sushi rolling mat) around it, and further seal the roll.

17. Cut the roll into four equally sized pieces.

18. Plate and serve.

(How to make Salmon Skin Chumaki, Steps 15 - 18)

(How to make Salmon Skin Chumaki, Steps 15 - 18)

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