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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.
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.
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.
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.
Next, lay cucumber strips near one edge of the nori. Spoon some of the salmon and cream cheese mixture next to the cucumber.
Lift one edge of the rolling mat and tightly roll up to the other end. Repeat for the remaining ingredients.
Roll the salmon skin roll in toasted sesame seeds to coat the outside.
Chop reserved salmon skin and toss with togarashi in a bowl.
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!