Description
Crispy, savory, and layered with flavor, this Salmon Skin Roll brings together crunchy roasted salmon skin, seasoned sushi rice, creamy avocado, and crisp cucumber all wrapped in a nori sheet. It’s perfect for sushi nights at home and easy enough for beginners to master.
Ingredients
1 sheet salmon skin (from wild-caught salmon, cleaned and dried)
1 cup cooked sushi rice
1 tablespoon rice vinegar
1 teaspoon sugar
1/2 teaspoon salt
1 sheet nori
1/2 avocado, sliced
1/4 cucumber, julienned (optional)
1 tablespoon cream cheese (optional)
1 teaspoon toasted sesame seeds
1 tablespoon soy sauce or tamari
1 teaspoon unagi sauce or spicy mayo (optional)
Instructions
1. Rinse and cook the sushi rice. Season with rice vinegar, sugar, and salt. Let cool.
2. Crisp the salmon skin in a pan or oven until golden and crunchy. Slice into strips.
3. Prepare the avocado, cucumber, and cream cheese.
4. Lay a bamboo mat with plastic wrap. Place nori, shiny side down, and spread sushi rice evenly.
5. Flip the nori. Add salmon skin, avocado, cucumber, and cream cheese.
6. Roll tightly using the mat and seal with a bit of water.
7. Slice into 6–8 pieces using a sharp, wet knife.
8. Top with sesame seeds and optional sauces.
Notes
Calories: 290
Protein: 12g
Carbohydrates: 30g
Fat: 13g
Saturated Fat: 3g
Cholesterol: 15mg
Sodium: 420mg
Sugar: 3g
Fiber: 3g
Trans Fat: 0g
Unsaturated Fat: 9g
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Sushi
- Method: Rolling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 roll
- Calories: 290
- Sugar: 3g
- Sodium: 420mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 15mg
Keywords: salmon skin roll, sushi roll, crispy salmon sushi