Salmon Skin Sushi Rolls

Marisa did it again this time with Salmon Skin Rolls. The sushi experts shows you how to make the best use of salmon skins. Those of you who are not thrown off by the image of salmon skin can enjoy the delicacy of crisp and crunchy texture. Let’s step into her world of sushi creation.

Article Written By: Marisa Baggett

I love the taste of salmon skin. It is almost bacon like in the flavor and can transform even the humblest ingredients into a flavor extravaganza. When preparing salmon skin for sushi rolls that are to be cut, be sure not to overly crisp skins. Hard shards of salmon skin will not give easily under the pressure of a knife, causing the knife to snag and rip open rather than cut a sushi roll.  In the recipe, the salmon skin is roughly measured by the weight in ounces of the salmon portion from which the skin was obtained. This is only a rough guide.

Salmon Skin Sushi Rolls

For each roll

1 4in x 7in piece of nori

about 1/2 cup prepared sushi rice

prepared salmon skin (from about 2 oz width of salmon)

2 cucumber sticks, French fry sized

pinch of match stick carrots

pinch of romaine lettuce, thinly chopped

1 tsp toasted sesame seeds

Place nori, rough side facing upwards, horizontally on cutting surface. Cover entire surface of nori with a thin even layer of prepared sushi rice. Sprinkle surface with toasted sesame seeds. Flip seaweed over. Place cucumber sticks end to end in the middle of the nori, making sure that the cucumber extends the entire length of the nori. Repeat with carrots, romaine lettuce and salmon skin.

Roll according the technique for rolling inside out sushi rolls. Cut finished sushi roll into 6-8 pieces. Serve with pickled ginger, wasabi and soy sauce for dipping if desired. 

To make a Salmon Skin Hand Roll, adjust cucumber to 1 stick and sesame seeds to 1/2 tsp. Follow the method for making hand rolls. When roll is complete. Sprinkle sesame seeds over the top. Serve immediately.

Spicy Kiwi and Walu Sushi Rolls

Article Written By: Marisa Baggett

Marisa never cease to amaze me with her creativity and professionalism. Following is another creation from Marisa.

Many years ago, I came across a recipe in a cookbook that intrigued me. It was for a sauce made from kiwi, mint and jalapeno to be used with sea bass sashimi. I never had the opportunity to try it and have since lost the book as well as recollection of the book’s title. But the idea of the flavor combo has been haunting me for years.  I gave in to this curiosity a few days ago and created this sushi roll with some of the same flavors.

Walu, or Hawaiian escolar, began as my base.  This fish is delicious when paired with fruit and to bring out more flavor in the fish, I seared it for about 5 seconds on each side. Next, matchstick sized cucumbers along with slivers of mint joined the walu inside of the sushi roll, which was topped with thin slices of kiwi. Rather than using jalapenos, I opted to bring it all together with a light drizzling of Thai style sweet chili sauce.

Spicy Kiwi and Walu Sushi Roll

Makes 4 sushi rolls, 32 pieces  

4 4in x 7in sheets nori

3 1/2 – 4 cups prepared sushi rice

2 kiwi

8 oz walu, slightly seared and cooled

1/2 cucumber, peeled seeded and cut into matchstick sized pieces

2-3 sprigs of fresh mint

1 tsp flying fish roe, optional

Thai style sweet chili sauce, as needed for drizzling

To prepare the kiwi, cut ends away. Using a teaspoon (not measuring), slip the spoon under peel and rotate the kiwi in a complete circle. Remove spoon and release fruit from outer peel. Repeat with remaining kiwi.  Cut each kiwi into 10 slices.  Lay 1 sheet of nori horizontally on a work surface and lay a piece of plastic wrap on top.  Place 5 slices of kiwi end to end, being sure that the slices overlap and extend the full length of the nori. Repeat with remaining slices and set aside.

To assemble rolls, place nori horizontally on the cutting board so that the rough side faces upwards. Cover entire surface of nori with a thin even layer of prepared sushi rice. Flip nori over. Cut walu, about 2 ounces, into thin strips and extend across the center of the nori.  Top with 1/4 of the cucumber sticks. Pull leaves from mint sprigs and tear into thin slivers to place on top of the cucumbers.

Roll according to the technique for rolling inside out rolls.  Place a paper towel on top of the kiwi slices to remove excess moisture. Carefully remove paper towel and lay kiwi sheet, plastic wrap side upwards on top of the sushi roll. Using a bamboo rolling mat that is not covered with plastic wrap, carefully adhere kiwi to sushi roll. With plastic wrap in tact, cut roll into 8 pieces. With plastic wrap still intact, gently shape roll once more with bamboo rolling mat. Lift plastic wrap away. If desired, top each piece with a little flying fish roe and drizzle with Thai style sweet chili sauce. Repeat steps to make 3 more sushi rolls.

*To contemplate: During my experiments, I also created a similar roll that did include the jalapeno flavor as a side item. Walu, shredded daikon radish, and mint composed the inside of the roll and were topped with kiwi. For the spice, a cucumber cup filled with a scoop of jalapeno granita to be eaten with each bite of sushi replaced the sweet chili sauce. 

Asparagus and Enoki Sushi Rolls

Article Written By: Marisa Baggett

I was thinking of the components of a spring roll, particularly the rice noodles, when I decided to simmer enoki mushrooms for this vegan sushi roll. Enoki mushrooms, thin stickpin like mushrooms, have a subtle flavor on their own. When simmered, they absorb the simmering liquid wonderfully and become very noodle like. While I prepared the enoki, I decided also on asparagus, as a mushroom roll just didn’t seem complete without it. Though I didn’t have any at the time, I imagine in my mind’s palate that a sprig of Thai basil might be an interesting and welcome addition.

Asparagus Enoki Sushi Rolls

Makes 4 thick rolls, 20 pieces

4 4in x 7in pieces nori

2 cups prepared sushi rice

1 package enoki mushrooms, roots cut away

8 spears asparagus, lightly blanched and cooled

1/4 small red bell pepper, cut into very thin strips

1/2 cut matchstick thin carrots

2 TBSP finely chopped scallions

1/4 cup mirin, sweet Japanese cooking wine

3/4 cup soy sauce

1/4 cup water

To simmer mushrooms, place mirin, soy sauce and water in a small saucepan over medium heat. Bring to a near boil. Pull enoki apart into 4 segments. Place in saucepan and simmer 5 minutes. Remove enoki from liquid and allow to cool.

To assemble sushi rolls, place nori vertically on a bamboo rolling mat so that the rough side is facing upwards. Spread 1/2 cup prepared sushi rice on nori being sure to leave the top 1/4 uncovered. Place 1/4 of the cooled enoki horizontally in the center of the rice. Place 2 asparagus spears horizontally in the center of the rice. Top with 2-3 strips of red bell pepper and 1/2 TBSP scallions. Roll according to the technique for making futomaki. Let roll rest for 2 minutes seam down on cutting surface.

Repeat steps with 3 remaining pieces of nori. Cut each roll into 5 pieces. Serve with pickled ginger, wasabi and soy sauce for dipping if desired.