Are you craving for Asian food like salmon skin roll?
Asian food is also very popular around the world.
As Asia is well-known for its delectable cuisines…
…and variety of food to choose from, it is filled with delectable delights…
…including Vietnamese spring rolls, Korean ramen, and Japanese sushi.
The salmon skin roll is another Asian dish that you might enjoy.
There are numerous recipes that call for salmon.
There are many seafood lovers as well as Asian-food enthusiasts…
…who love this ingredient.
How about making your own salmon skin roll instead of buying them?
Ingredients can be added and it can be seasoned to your taste.
There are many ways to make a salmon skin roll…
…but here is the easiest-to-follow recipe.
Let’s hear Rachel’s story about this delicious salmon skin roll!
The salmon skin roll is something I’ve never heard of before.
Despite having eaten many rolls containing unagi…
…I wasn’t a fan of fish skin.
So I didn’t want to waste stomach space during a sushi dinner…
…by eating (what I thought was) a sub-par roll.
But I was wrong.
It turns out salmon skin rolls are amazing!
The skins are deep-fried until crispy, and they resemble sushi bacon.
Lately, I’ve become obsessed with it.
Additionally, I found a new fishmonger that I like…
…which means I have access to some great seafood.
The salmon skin is crazy cheap, so it’s totally worth making at home!
How to make a delicious salmon skin roll at home? Keep reading…
Salmon Skin Roll Recipe
Here is the best recipe for making a salmon skin roll! I hope you enjoy it!
You will need the skin of a smoked salmon…
…or salmon fillet to prepare this salmon skin roll.
As a result of living in cold water, salmon build up a particularly tasty layer…
…of fat under their skin, which makes them perfect for this preparation.
The skin of the salmon can be purchased from a fishmonger or a food store.
It is likely that the skin will simply be thrown away in certain shops…
…that cut smoked salmon to order.
During cooking, the fat on the skin melts and becomes crisp.
This is one of the many reasons why we love salmon skin roll!
Because every part is irresistibly good, there will be no waste of skin or flesh. Even the salmon skin can be transformed into a new dish. If you want to serve your family a nutritious, practical, and delicious treat, then you should try making your own salmon skin roll.Laura Smith Author From grillyourlife.com
Note: In Japanese and Asian food stores, you can find pickled mountain burdock…
…a thin, orange-colored root vegetable about 8 inches long…
…(that many people mistake for carrots) that can usually be found…
…in plastic bags with eight to ten pieces of the vegetable in pickling solution.
What if you don’t have any burdock to make a salmon skin roll?
Relax, as an alternative, just use carrots if they are not available.
- You can use Japanese rice, such as Nishiki, for 2 cups
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 2 1/2 cups water
- 2 teaspoons kosher salt
For The Salmon:
- (For frying) vegetable oil
- With skin or smoked salmon, four 9-ounce salmon fillets
- Freshly ground pepper
- All-purpose flour, for dusting
For The Rolls:
- Salmon skin
- 4 (8 1/4 by 7 1/4-inch) sheets roasted nori (seaweed)
- Sushi rice
- You will need either one package of yamagobo no tsukemono…
- …aka(pickled mountain burdock) or …
- …five ounces of julienned carrot, 3 inches long
- Peel, seed, and cut 1/16-inch-thick matchsticks…
- …from 1 medium Kirby (or English) cucumber…
- …(you could julienne them and not use the seeds)
- Ginger (sushi ginger)
- (Optional) Sesame seeds
- The soy sauce
Now that all things are well prepared, let’s do it!
Are you ready to make a tasty salmon skin roll with me?
Here are the steps to make a delicious one!
For The Sushi Rice
The first thing to do is preparing the sushi rice for the salmon skin roll.
Add rice and cover with plenty of water in a large bowl.
Stir rice in water with your hands, pour off most of the water…
…then agitate 10 to 15 times swishing rice against the side of the bowl as you stir.
After a few more rinses, the water that drains off of the rice should be almost clear.
If you have time, let the rice drain in a colander for 1 hour…
…undisturbed (if not, it won’t make a difference).
Rice for salmon skin roll should be placed in a rice cooker with water…
…covered and cooked according to manufacturer’s instructions.
Rice vinegar should be heated to boiling…
…in a small saucepan while the rice is cooking.
Remove the rice vinegar from the heat.
Add salt and sugar and stir until dissolved. Let cool to room temperature.
The cooked rice should remain in the rice cooker…
…for ten minutes after it’s finished cooking.
Transfer the rice to a large shallow bowl and pour the vinegar mixture over it.
“Cut” the rice multiple times with a wooden spoon…
…or whatever you have (or mix gently) to evenly…
…distribute the vinegar mixture then allow it to cool.
After the rice for salmon skin roll has cooled down to body temperature…
…it is ready for sushi rolls. It is possible to keep rice at the right temperature…
…by placing it in insulated containers such as small ice chests…
…covered with a damp kitchen towel.
How To Prepare The Carrots
What can you do to prepare carrots for salmon skin roll?
To soften the carrots, blanch them in boiling water for a few minutes.
Cut carrots into long thick strips after they have been peeled.
Prepare a boiling pot of water and a bowl of ice water.
Place the carrot strips gently in boiling water and cook for about 2 minutes…
…then place in ice water to stop the cooking.
Scroll down if you decide to use burdock instead…
If You Have The Burdock
The next step for making a salmon skin roll is preparing the burdock (if you have any).
To prepare the pickled mountain burdock, cut the plant in half crosswise…
…and from there, cut each half in half lengthwise.
Finally, we move to the crucial step…
Prepare The Salmon
What is the next thing to prepare in making a salmon skin roll?
The salmon should be prepared by heating 1/2 inch of oil…
…to 325°F in a medium saucepan.
Make sure you leave at least 1/4 inch of salmon flesh attached to the skin…
…when you remove the skin from the fillets.
To prepare the salmon skin, season it with salt and pepper and dust it with flour.
Then fry each one (skin side down) over medium heat…
…turning once, until browned and crisp, about 3 minutes.
The salmon skin should be drained and placed on paper towels.
Once you are done cooking them all, cut them into strips…
…that are 1/4 inches wide and 8 inches long.
A nori sheet should be placed shiny side down on a bamboo sushi rolling mat.
Let a 1-inch border all around the nori be visible…
…while patting 3/4 cup of rice over the nori with moistened hands.
Then, sprinkle 1/2 teaspoon of sesame seeds over the rice (optional)…
… and then smear 1/4 teaspoon wasabi paste…
…in a thin line across the rice (also optional).
Place a salmon skin on the rice nearest to you…
…then top with one-quarter of the cucumber strips.
After that, top with carrots or burdock.
Press the end of the bamboo mat nearest you up…
…and over so that the skin and cucumber are tucked in.
Use your sushi mat to guide you in rolling tightly.
After the rolls are ready, slice them in half, then cut them into individual pieces.
Use a wet knife to slice the rolls.
This will make your cut nice and clean.
Repeat with the remaining ingredients to make 4 rolls.
For extra flavor, add extra wasabi…
…and ginger to a small bowl of soy sauce (if desired).
Making your own salmon skin roll is easy.
You can make this delicious and nutritious dish…
…with only a few ingredients and several easy-to-follow steps in this recipe.
It is finally possible to combine salmon and sushi in one dish!
There is something incredibly satisfying and easy about cooking salmon…
… not just for its nutrients, but for its outstanding taste as well!
You can share your unique way of cooking the salmon skin roll…
…here with us if you have any!
Happy salmon rolling!
Hi there! I’m a food enthusiast and journalist, and I have a real passion for food that goes beyond the kitchen. I love my dream job and I’m lucky enough to be able to share my knowledge with readers of several large media outlets. My specialty is writing engaging food-related content, and I take pride in being able to connect with my audience. I’m known for my creativity in the kitchen, and I’m confident that I can be the perfect guide for anyone looking to take their culinary journey to the next level.