Salmon Skin RollSalmon Skin Roll

How to Make a Salmon Skin Roll

You can make a simple salmon skin roll by using just a few ingredients: cucumber, wasabi paste, soy sauce, and avocados. You may want to use a Japanese soy sauce if you want a sweeter sauce, and don’t touch the sushi rice with it. Doing so will ruin the texture and flavor of the sushi. Instead, use a dipping sauce to enhance the flavor.


To make this sushi, begin by laying a sheet of nori on the sushi rice. Then, spread about 3/4 cup of rice onto the nori sheet, and sprinkle with toasted sesame seeds. Spread about 1 teaspoon of wasabi paste on top of the rice. On the other end of the rice, place one fourth of the cucumber strips. Roll the salmon skin and cucumber strips together, then seal the sushi roll with clingfilm.

Using a mandoline or vegetable peeler is a good way to prepare cucumber for sushi rolls. The blades are sharp, so you need to be careful with them. Make sure to use a safety cover on your mandoline.

Soy sauce

The most common dipping sauce for salmon skin is soy sauce. This sauce enhances the flavor of the salmon by making it sweeter and less salty. Make sure to use a Japanese soy sauce and not the kind that contains wasabi. Wasabi will kill the flavor of the rice, so avoid it when making this dish.

You can also use smoked salmon instead of fresh. Smoked salmon has a thick layer of fat under its skin, making it an ideal choice for this recipe. Smoked salmon is usually available at food stores and fishmongers. In addition, many stores will cut the fish to order for you.

Wasabi paste

When preparing a salmon skin roll, it is important to use the correct ingredients. Typically, one should use one-half teaspoon of wasabi paste, one-half teaspoon of sugar and one-fourth teaspoon of toasted sesame seeds. Then, place a thin layer of the salmon skin on top of the rice. Sprinkle the salmon skin with toasted sesame seeds and roll up the sushi. Once done, serve the roll with soy sauce and a sprinkle of extra ginger and wasabi.

Another ingredient in a salmon skin roll is watercress. This vegetable contains a peppery flavor and is rich in calcium, vitamin A, and iron. Watercress can be purchased in a bag or bunch. Make sure it is crisp and dark green, and not showing any signs of wilting. Wash and dry the watercress thoroughly before using. Lastly, add watercress to the salmon skin roll to add some crunch. Watercress also has a high mineral content and can be sliced into pieces.


Avocados are a great addition to a salmon skin roll. They provide a rich, buttery texture and a nutty flavor. For the best results, use avocados that are ripe. Cut an avocado into half, remove the seed, and cut into medium sections. Sprinkle some watercress over the top for added crunch.

To make an avocado sushi roll, slice an avocado in half lengthwise. Scoop out the flesh from the skin and slice it into chunks. You can also use slices of smoked salmon and mascarpone cheese. Place these ingredients on a rice paper sheet. Roll it up and use a bamboo mat to press it into a roll.

When assembling your sushi roll, spread the rice on a sushi mat and then lay the salmon skins end to end across the center of the rice. Next, place avocado slices over the salmon. Carefully roll the sushi roll using a sushi mat. Once the sushi roll is sealed, wet the nori to ensure that the nori sticks to the sushi. Repeat the process for the remaining ingredients.


This salmon skin roll has a peppery, spicy flavor from the watercress. This vegetable is also extremely nutritious, containing high amounts of calcium, iron, and vitamin A. You can purchase watercress in bags or bunches, and should look for fresh, crisp, dark green leaves that do not show any wilting. Wash watercress thoroughly, and use the stems, leaves, or tough roots of the plant.

First, prepare the watercress. You can use a jar of watercress to make a simple syrup. Add one cup of white wine vinegar to it, and then add 3 drops of black peppercorn, a sprig of coriander seed, and cucumber slices. Once the cucumber is wilted, rinse it and squeeze it dry. Next, make the salmon skin roll by laying the skin side down on a lightly buttered sheet of puff pastry. Spread the watercress mixture onto the salmon fillet. Next, cut the pastry so it is within two inches of the fish fillet. You should make a triangular “tail” shape on the bottom and a pointed “head” end on top.

By Real

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