Super Simple and Stunning 10 Step Salmon Skin Roll That Will Make You Crave Sushi
Sushi is very tasty, and if you are a fan of the Japanese dish, you will definitely love a salmon skin roll. A salmon skin roll is a sushi roll that uses cooked salmon skin rather than the typical raw fish. This can be a more inviting sushi item for those who are sometimes turned off by the thought of completely uncooked fish.
This recipe gives you step by step instructions that will have you making your very own delicious salmon skin roll. The recipe is simple and easy and you will be quite impressed with the results.
For this recipe you will need:
- 1 fresh avocado
- 1 fresh red pepper
- Salmon fillet with skin
- 1 teaspoon sesame oil
- 4 tablespoons sweet chili sauce
- Sushi rice
- Nori paper
- Roe (optional)
The first thing you will need is one whole fresh avocado. Avocado provides a creamy richness to sushi rolls and is an important ingredient. Make sure your avocado is fresh for maximum deliciousness. Once you have your avocado selected, cut it in half and carefully remove the seed from the center, making sure not to damage your avocado halves.
Once the seed is removed carefully remove the avocado skin, again taking care not to damage the halves. Hold the avocado together while slicing the halves into thin slices about 1 to 2 millimeters thick. The slices should be made sideways on the avocado and not down the length.
You can make sure that the avocado does not stick to your knife by periodically dipping the knife in water. The water will help keep the knife well lubricated so that the slices of avocado will allow the knife to slide out with ease and with less chance of sticking to the knife. When you are done slicing, your avocado should still be in a rough avocado shape, but sliced thinly. Do this with both halves of avocado.
Next, you want to gather your red pepper. Cut the pepper into long thin slices longways down the pepper. The slices should be between 0.5 and 1 centimeter thick. Put the vegetables aside for now.
Now you will want to remove the skin from your salmon fillet. Place your salmon fillet skin side down on your cutting board. Put your hand firmly on the fillet, holding it securely in place. Drag your sharp knife in long sweeping cuts across your fillet. If done properly, you will have a beautifully cut fillet of salmon as well as a piece of salmon skin with about 0.5 centimeters of salmon flesh still attached.
Next, we will cook the salmon skin! Get your cooking skills ready! Luckily, salmon has enough fat in the fish that you won’t need any oil to start. Get your non-stick pan ready and place the salmon skin on the inside, skin side down. Heat until the skin begins to crisp up. Once the skin crisps, break up the skin into smaller pieces and add in your teaspoon of sesame oil. Stir the skins in the oil, allowing them to cook and sizzle on the heat for about one more minute.
Add in 4 tablespoons of sweet chili sauce and continue stirring. Keep your eye on the skins and let the chili sauce coat the fish until browned, but be careful not to burn.
Once the fish is well coated and browned, remove from the heat and set it to the side until needed later.
The next step is rolling the sushi roll. You will want a bowl of water handy to dip your hands into. Keeping your hands damp will prevent the sushi rice from sticking to your hands. Put a nori sheet on a bamboo sushi roller. Get a handful of sushi rice and place it in the center of the nori paper. Smoothly and evenly, spread the rice over the nori sheet, leaving about one-third of the sheet uncovered by the rice.
This step may take some practice and some skill. The rice and paper can be difficult to deal with. The rice is sticky and the nori paper is easy to rip. Don’t move too fast. Take your time and focus on learning how to manage these materials.
Get out some cling film. Tear out a sheet and place it over your rice and nori paper. Gently flip the nori paper over so that the rice is face down. Point the third of the nori paper that is not coated in rice away from you.
Get your salmon skin and vegetables back out, we are ready to use those now. Take the crispy salmon skins and the sliced peppers on top of the portion of the nori paper without the rice underneath.
Carefully and slowly start rolling the fillings toward you, wrapping the skins and peppers in skin first. Use the bamboo mat to roll the nori paper toward you, carefully, and use pressure to push down and make the roll stick together tightly.
Take this step slow, rolling a bit, then detaching the bamboo mat, then applying pressure, then rolling the mat back over the roll. Take it slow and roll it little by little until the entire roll is done.
This step can take practice as well. Rolling without tearing paper while also making the roll tightly wrapped is a skill that you will learn with enough time. Don’t expect it to be perfect your first time! Practice makes perfect!
Open up the cling film and expose the roll. On the crease of the roll, spread a bit of mayonnaise to help hold the roll together. Spread the sliced avocado over the top of the roll on the mayonnaise. Place the cling wrap back over the roll and use some hand pressure to press the avocado into the roll, gluing it in place with the mayonnaise onto the roll.
With the roll tucked snugly in the cling wrap, and under slight pressure, slice through the entire roll with a sharp knife. The roll should be cut into around 7 to 8 even pieces with two end bits. There are specialized knives for cutting sushi, as the cutting is very important. Bad cuts can tear your roll and make your sushi look sloppy. A good, sharp clean cut is what makes your sushi look pristine and beautiful. Don’t skimp on a good knife for cutting sushi if you want it to look good.
Top the sushi with your choice of toppings. A touch of sweet chili sauce with some roe is a great topper to sushi. Roe is fish eggs; you can use flying fish eggs, salmon eggs, or trout eggs. Some people are a bit weary of roe, so if you want to pass on that, no one will hold it against you. But if you get brave, you will not regret trying it!
Original recipe via makesushi.com