Salmon skin rolls have become increasingly popular over the recent years. With their delicious combination of textures and flavors it’s easy to see why these Japanese-inspired appetizers are such a hit. In this comprehensive guide we’ll explain everything you need to know about salmon skin rolls, from what they are made of to why you should try making them yourself.
What Exactly is a Salmon Skin Roll?
A salmon skin roll is a type of makizushi (rolled sushi) featuring the crisp, fried salmon skin as the star ingredient. The salmon skin is wrapped around traditional sushi rice and fillings like cucumber, avocado, and sometimes crab meat or cream cheese
The rice is spread thinly on a nori (dried seaweed) sheet Along one edge, thin strips of the fillings and the salmon skin are layered The sheet is then tightly rolled up into a full cylinder shape and cut into bite-sized wheels.
The key component that sets these rolls apart is the ultra-crispy salmon skin. To make it, the skin is first removed from a fresh salmon fillet. It is then seasoned, dredged lightly in cornstarch, and fried in hot oil until it develops a wonderfully crispy, golden-brown exterior.
When wrapped in the roll, the crunchy texture of the fried salmon skin pairs perfectly with the soft, vinegared rice and the cool, creamy fillings.
A Brief History of Salmon Skin Rolls
Salmon skin rolls originated in Japan, where sushi chefs would fry up the leftover salmon skin from filleting and incorporate it into creative specialty rolls. This ingenious way of transforming what would normally be discarded into something delicious quickly became popular in sushi bars and Japanese restaurants.
As the popularity of creative American-style sushi rolls took off in the 80s and 90s, the popularity of these crispy salmon skin rolls spread well beyond Japan. Today you can find them in sushi restaurants throughout the United States, Canada, and beyond.
The salmon skin roll is a great example of the Japanese culinary philosophy of using every part of the ingredient and minimizing waste – a tradition that resonates now more than ever.
What Makes Salmon Skin Rolls So Delicious
There are a few key factors that explain why these rolls are so delectable:
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The crispy salmon skin – When prepared properly, the salmon skin achieves an irresistible crispy, crunchy texture that pairs amazingly with the other ingredients.
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Savory, rich flavor – When fried, the salmon skin develops a lovely umami depth of flavor.
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Novel texture contrasts – The crunchy skin alongside the soft rice and smooth avocado or cream cheese makes for a highly appealing mouthfeel.
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Endlessly customizable – The rolls can be filled and topped with endless combinations of ingredients like spicy tuna, crab, cucumbers, etc.
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Fun to make – Preparing the salmon skin and rolling up the custom sushi rolls is an engaging, hands-on cooking project.
With their symphony of flavors, textures, colors, and tastes, it’s easy to understand why so many sushi fans crave these unique rolls. Now let’s look at how to make restaurant-quality salmon skin rolls right in your own kitchen.
Step-by-Step Guide to Making Perfect Salmon Skin Rolls at Home
Follow this simple 10 step method for foolproof salmon skin sushi rolls:
1. Prepare the Salmon Skin
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Buy a salmon fillet with skin still attached. Carefully slice off fillet from skin.
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Remove any scales from skin with spoon. Rinse and pat dry thoroughly.
2. Season and Dredge the Skin
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Season both sides of skin with salt to enhance flavor.
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Lightly coat with cornstarch on both sides so it fries up ultra crispy.
3. Fry the Salmon Skin
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Heat 1 inch oil to 350°F in a skillet.
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Fry salmon skin 2-3 minutes per side until golden brown and crispy.
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Drain on paper towels.
4. Cook the Sushi Rice
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Rinse 1 cup sushi rice. Combine with 1 1⁄2 cups water in pot.
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Bring to boil, reduce heat, and simmer for 15 minutes.
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Remove from heat and steam for 10 more minutes.
5. Make Rice Vinegar Dressing
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Mix rice vinegar, sugar, salt, and sesame oil.
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Mix dressing into cooked rice for tangy sushi rice flavor.
6. Prepare Fillings
- Slice fillings like cucumber, avocado, crab sticks, etc. into long thin strips.
7. Assemble the Roll
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Lay nori sheet on mat, shiny-side down. Spread rice, leaving 1 inch uncovered at top.
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Layer fillings and salmon skin along bottom third of sheet.
8. Roll It Up
- Lift mat edge over fillings and roll up nori sheet. Apply gentle pressure to shape tight roll.
9. Slice the Roll
- Use sharp knife dipped in water to slice roll into 6-8 pieces.
10. Serve and Enjoy!
- Top with avocado, eel sauce, sesame seeds. Enjoy with soy sauce and wasabi!
Follow those simple steps and you’ll be amazed at the professional-level salmon skin rolls you can make right at home. Now let’s look at some handy tips and tricks for success.
Handy Tips for Perfect Salmon Skin Rolls Every Time
Follow these tips when making your homemade salmon skin rolls:
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Use high-quality sushi grade salmon for safety. Always thaw frozen fish properly before using.
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Dry the salmon skin extremely well before dredging so the cornstarch sticks and fries up crisp.
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Fry at 350-375°F to achieve the ideal level of salmon skin crunchiness.
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Don’t overfill the rolls or pack rice too densely or they may fall apart when slicing.
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Use a sharp knife dipped in water to slice for clean cuts without rice sticking.
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Chill assembled rolls in fridge for 30 mins if too soft before slicing.
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Brush knife with water before each slice to prevent rice from sticking.
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Store leftover rolls tightly wrapped in fridge. Enjoy within 24 hours before skin loses its crispness.
Get Creative with Fillings and Toppings
One of the best aspects of making sushi rolls at home is experimenting with fun, unique fillings and toppings. Here are some tasty ideas:
Fillings:
- Smoked salmon
- Shrimp tempura
- Spicy tuna
- Cream cheese
- Crab sticks
- Cucumber
- Avocado
- Carrots
- Sweet potato
- Pickled radish
- Mango
Toppings:
- Toasted sesame seeds
- Tempura crumbs
- Tobiko (flying fish roe)
- Masago (smelt fish roe)
- Sriracha
- Eel sauce
- Ponzu sauce
- Spicy mayo
- Crispy fried onions
- Avocado slices
- Cucumber slices
Get the whole family involved in brainstorming fun new flavor combos to try in your homemade rolls!
Fantastic Ways to Serve Your Homemade Rolls
Impress your friends and family by serving up your homemade salmon skin rolls in creative ways:
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For parties, arrange an assortment of different salmon skin rolls on a big platter with dipping sauces.
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Pack them into bento boxes along with other Japanese favorites like onigiri and edamame.
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Add them to a sushi bowl with rice, nori, carrots, avocado, ginger, etc.
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Wrap in soy paper instead of nori to make hand roll “sushi burritos”.
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Skewer them on frilly toothpicks with grilled shrimp for easy passing at events.
No matter how you serve them up, your homemade salmon skin rolls are sure to be a major hit! The crispy salmon skin adds such a fun twist to traditional sushi.
Frequently Asked Questions about Salmon Skin Rolls
What kind of salmon is best to use?
Look for Atlantic or King (Chinook) salmon, which have fattier, thicker skin that crisps up beautifully. Coho can also work well. Avoid Sockeye salmon skin.
How do I get the skin crispy when making them?
Thoroughly pat the skin dry before frying or baking at 400°F. The dryer the skin, the crispier it will become when cooked at a high temp.
What’s the shelf life of leftover salmon skin rolls?
Consume leftover rolls within 24 hours. Store airtight in the fridge. The crispy salmon skin will start to lose its crunchy texture over time.
Can I use smoked salmon skin instead?
While you can use smoked salmon skin, it won’t achieve the same ultra-crispy texture that pan-fried or baked salmon skin has. The flavor profile is also quite different.
Are the rolls safe to eat?
Yes, provided you use high-quality fresh salmon and ensure the salmon skin is cooked to a safe internal temperature of 145°F minimum. Also buy salmon from reputable sellers.
What are some vegetarian filling options?
Some tasty veggie fillings include avocado, cucumber, carrot, spinach, pickled radish, mango, sweet potato, and cream cheese. Marinated tofu or mushrooms can substitute for the salmon skin.
As you can see, making restaurant-worthy salmon skin rolls is much easier than you may have imagined. With a few simple tricks and quality ingredients, you can recreate this popular sushi staple in your own kitchen. Impress your loved ones with your sushi rolling skills. Salmon skin rolls make fantastic appetizers for your next dinner party or potluck. Give this fun recipe a try soon!
Salmon skin sushi rolls
Ingredients:
For the rice:
3 cups short grain sushi rice, freshly cooked and still warmADVERTISEMENT
2 tablespoons rice wine vinegar
2 tablespoons sesame seeds (optional)
For the filling:
Skin from one fillet of red salmon
1/4 cup unagi or eel sauce
1 cucumber, peeled and julienned
1 avocado, thin sliced
2 carrots, peeled and julienned
To serve:
Soy sauce or tamari
Method:
Make the rice: Make the rice in a cooker or pot, according to package directions. Stir the sugar into the rice wine vinegar to dissolve. When the rice is done, scoop it into a bowl and gently stir in the vinegar mixture and sesame seeds. Set aside.
Crisp the salmon skin: Set the oven to broil. Lay the skin on a parchment-lined sheet pan, sprinkle with a little sea salt, broil for 5 minutes until the skin is browned. When it cools, slice it into quarter-inch thin strips. If you have extra skin, you can roll or fold it into a tight little crunch stick.ADVERTISEMENT
Assemble the sushi: Lay the rectangle of the nori in front of you on a piece of plastic wrap or a bamboo sushi roller, long side toward you. Cover the lower three-quarters of the nori sheet with a layer of rice, leaving the top section uncovered. About one-fourth of the way from the bottom edge, lay salmon skin, cucumber, avocado and carrot in a line parallel to the bottom. Drizzle with eel sauce. Roll tightly from the bottom, and allow to sit for at least five minutes before slicing into 1-inch slices with a sharp knife. Serve immediately with wasabi, pickled ginger and soy sauce.
Anchorage-based Julia OMalley, a former ADN reporter, columnist and editor, is writer in residence at Anchorage Museum. She received James Beard national food writing awards in 2024 and 2018 and is the author of “The Whale and the Cupcake: Stories of Subsistence, Longing, and Community in Alaska.” Find her Alaska food newsletter on Substack.