Salmon Skin Roll
If you're a fan of salmon, and not wasting any product - then this salmon skin roll will be absolutely perfect for you!
Equipment
- 1 Rice cooker
Ingredients
- 1 section seedless cucumber cut into matchsticks
- 1 package seasoned burdock root
- 1 package Takuan
Recipe Instructions
- You will want to start by <a href="https://thembites.com/sushi-rice/">making your sushi rice</a>.
- While the rice is going, season your salmon skin generously with salt.
- Place the salmon skin on aluminum foil and into a preheated oven at 350 F.
- While your salmon skin is in the oven you will cut the burdock root, takuan, and cucumbers to the width of your sheet of nori.
- Pull your salmon skin once it's nice and crispy. You'll have to keep an eye on this and make sure that it doesn't burn. Drain off the excess fat, and pat the salmon skin with a paper towel.
- Allow your sushi rice to cool after you've added in your vinegar mixture, and begin assembling your roll.
- I was taught to make this with the seaweed on the outside, so you won't have to wrap your bamboo mat with plastic wrap.
- Add rice to about 3/4 of the sheet of nori, and then all of your ingredients at the bottom.
- Now just simply roll it up, cut and enjoy! Make sure to dip the tip of your knife in water between each cut. If you allow the water to run down the edge of your knife this will make for a smoother cut.
Nutrition
Calories: 0.1kcalCarbohydrates: 0.02gProtein: 0.01gSodium: 0.01mgPotassium: 1mgSugar: 0.01gVitamin A: 1IUVitamin C: 0.01mgCalcium: 0.1mg
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