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The crunchy texture and not so fishy taste of crispy skin is a great filling for a sushi roll.
Fish skin is probably something that is not part of your daily diet, especially if you live in the US. Even when it is cooked, it could be slimy or slippery. But when it’s cooked - either baked of fried, it becomes something different than the fish skin you thought was unpleasant.
The crunchy texture and not so fishy taste of crispy skin is a great filling for a sushi roll - You are in for a surprise if you haven’t tried Salmon Skin Roll.
There are a couple of reasons why Salmon Skin is a great filling. 1) It has lots of fat 2) The part between the skin and the flesh holds lots of flavors.
Make it extra crispy
Crunchy texture is great for Salmon Skin. I recommend either bake of fry in olive oil.
Use Tuna pieces if available
If available, purchase less expensive Tuna pieces or Tuna Tails rather than Tuna Saku blocks which are more expensive.
Pickles or Cucumber
Baked Salmon skin is not so fishy but still has some fish taste (after all, it’s fish skin...) Pickles, cucumber, sprouts will go well with that salmon skin especially because it has lots of fat.
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
Makisu, Sushi Rolling Mat
(How to spread rice on Nori for Chumaki, Steps 5 - 13)
Make Sushi Rice (follow this recipe).
Bake Salmon Skin at 450 F, sprinkle some olive oil and salt, 10 -15 min until it is crispy.
Wipe the cutting board with a wet towel to moisten.
Place half sheet nori horizontally, rough side facing up.
Wet your hands.
Grab sushi rice, half the amount of inside out roll, approximately 200g.
Leave top 1/8 inch/3mm blank.
Using the bottom part of your left palm, apply pressure, spread the sushi rice horizontally.
With your right hand, making a “U” shape, guide the sushi rice so that it covers the top half to 2/3 of nori.
Rhythmically, turn your left hand three times to cover the top portion of the nori with rice, leaving ½ inch/1cm left blank.
Clean your hands with the wet towel, dip your fingers in the water.
Using fingertips, apply the pressure, Leave right ½ inch/1cm blank.
Continue spreading the rice leaving 1/8 inch /3mm left and bottom edge.
Turn the Nori 90 degrees counterclockwise.
Place the filling below the center.
Pick up the bottom edge of Nori, roll from the bottom up.
Seal tightly with the fingers, place Makisu and seal the roll tighter.
Cut into four pieces.
Plate and serve.
(How to make Salmon Skin Chumaki, Steps 15 - 18)
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