Salmon Skin

Salmon Skin

Word from the author:

"Salmon skin is a classic! It's crunchy, delicious and helps you make sure nothing is going to waste!"

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1 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 2 rolls

Salmon Skin


Salmon skin roll
Taken by coffeefloat

Making the roll

The following recipe is suitable for both classic type rolls and Inside Out rolls.

First thing we do is making the tempura. This is easy, really – just mix some tempura powder with water, not too much though – it should be thik enough to be sticky. After 1-2 minutes of mixing, the tempura is smooth and ready.

Now you gottaseperate the fish scale from the skin. You simply slide a sharp knife over the skin in a 30 degrees angle – against the direction of the fish scales. When done, dip the skin in tempura, get a good cover – and fry it in deep, hot oil for about 20-30 seconds, any more is simply overcoocking the skin.

All you gotta do now is roll it in your favorite way – cut it to pieces, and serve it with the best brand of soy souce you can find. Trust me here – this dish is much more tasty and impressive than it is hard to make.

Enjoy!

Ingredients

  • 0.75 cup sushi rice
  • 2 nori sheets
  • 100gr salmon skin, with 1 cm salmon on it
  • Avocado
  • Tempura powder

Instructions

No Steps Found !

  • Servings : 1 person
  • Ready in : 45 Minutes

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One Response to Salmon Skin

  1. Prepare the rice as close as possible to making your sushi. It is not meant to be kept in the fridge.
    Don’t use any other vinegar but rice vinegar. It won’t taste as good.
    The working temperature for the rice is room temperature, while some prefer ‘body temperature’.
    If you are making sushi rice for the first time, use only half the vinegar mixture. Mix. Taste. And decide if you want to add the rest.
    Soak the rice in water for at least 20 minutes before cooking. That helps soften the rice grain kernel.
    Use our calculator to decide exactly how much rice to make. It’s a shame make more than you really needed.
    The average dinner would enjoy having 2 rolls in one sitting. Sometimes more. Absolutely no judgment.
    Don’t forget to get creative. This is your sushi. Own it!
    The vinegar mixture is only added after the rice has cooked.
    Prepare the rice as close as possible to making your sushi. It is not meant to be kept in the fridge.
    Don’t use any other vinegar but rice vinegar. It won’t taste as good.
    The working temperature for the rice is room temperature, while some prefer ‘body temperature’.
    If you are making sushi rice for the first time, use only half the vinegar mixture. Mix. Taste. And decide if you want to add the rest.
    Soak the rice in water for at least 20 minutes before cooking. That helps soften the rice grain kernel.
    Use our calculator to decide exactly how much rice to make. It’s a shame make more than you really needed.
    The average dinner would enjoy having 2 rolls in one sitting. Sometimes more. Absolutely no judgment.
    Don’t forget to get creative. This is your sushi. Own it!
    The vinegar mixture is only added after the rice has cooked.
  2. Catherine Matt September 11, 2017 at 3:29 pm

    Hey… I thought the Salmon skin roll could be very difficult to make. It sounds really simple from the directions here. I will try it out. Thanks!

    Reply

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