Dinner

Salmon Skin Roll Recipe

Rating 5.0
| 1
ingredients
17
steps
9
time
40m
Skip the takeout and have an at-home sushi night with this delicious salmon skin roll recipe — layered with sushi rice, crispy salmon skin, crisp cucumber and a creamy, savory filling.
time
40m
ingredients
17
yield
4 servings
Servings:
4
For the Sushi Rice
1 cup(s)
sushi rice, rinsed
1 1/2 cup(s)
water
1/4 cup(s)
rice vinegar
2 tblsp
sugar
1/4 tsp
salt
1 tsp
sesame oil
For the Salmon
300 g
salmon filet, skin-on
1 tblsp
vegetable oil
2 oz
cream cheese, softened
2 tblsp
Japanese mayonnaise
1/4 cup(s)
chopped spring onions
Salt, to taste
For the Rolls
4
sheets nori
1 tsp
togarashi spice
1
small cucumber, peeled and cut into strips
Toasted sesame seeds, for rolling
Soy sauce and wasabi, for serving
Create a Shopping List

Delivery made simple and shopping lists pre-made for your smartphone or printing.

Buy Ingredients or Create List
Step 1

Make the sushi rice. Combine rice and water in a small saucepan. Bring to a boil then reduce heat to low. Cover and leave to cook for 20 minutes. Turn off the heat and leave the lid on for another 10 minutes. Heat rice vinegar, sugar, salt and sesame oil in a saucepan just until sugar is fully dissolved. Fluff cooked rice with a fork while stirring in the vinegar mixture. Set prepared sushi rice aside to cool.

Step 2

Next, prepare the salmon. Lightly season the salmon with salt and heat a tablespoon of vegetable oil in a non-stick skillet over medium heat. Lay the salmon skin side down. Allow to cook for 3-5 minutes or until skin is crisp. Take the salmon out of the pan and set on paper towels to drain excess oil.

Step 3

When cool enough to handle, flake the salmon flesh off of the skin. Reserve the skin for later. Blend together cream cheese and mayonnaise in a bowl. Fold in the salmon flakes and chopped spring onions.

Step 4

Make the rolls. Lay a sheet of nori on top of a sushi mat such as Helen's Asian Kitchen Bamboo Sushi Rolling Mat. Evenly spread about ¾ cup sushi rice on top of the nori. Lay a sheet of wax paper on top of the rice and flip over.

Step 5

Next, lay cucumber strips near one edge of the nori. Spoon some of the salmon and cream cheese mixture next to the cucumber.

Step 6

Lift one edge of the rolling mat and tightly roll up to the other end. Repeat for the remaining ingredients.

Step 7

Roll the salmon skin roll in toasted sesame seeds to coat the outside.

Step 8

Chop reserved salmon skin and toss with togarashi in a bowl.

Step 9

Slice each sushi roll into 6 pieces and transfer to a serving platter. Top with spiced salmon skin and serve with soy sauce and wasabi paste on the side. Enjoy!

Nutrition Per Serving
View All
CALORIES
511
FAT
25.6 g
PROTEIN
20.1 g
CARBS
48.3 g
Chef Dom
Dom Lorenzo received his Bachelor of Science in Culinary Science at an international culinary arts school. He is a chef, recipe developer and food stylist who has previously worked as a chef de partie for the luxury Mandarin Oriental Hotel Group. He specializes in Asian cuisine but is also well-versed in classic French cuisine.

FOOD FOR THOUGHT?

Leave a review or join the conversation.

1 Comments
1 Comments
Sam N.

21 Jul 2021

Great recipe. Each step is easy to follow and the video and photos are clear, easy to understand and beautiful! Thank you Cozymeal :)

Reply to this comment