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.

Sushi in a Flash – Hand Rolls

Article Written By: Marisa Baggett

Temaki, or hand rolls, are a great way to enjoy instant gratification sushi– roll, eat and repeat. The technique is easy and since temaki do not require the use of a bamboo rolling mat, many find that the technique is considerably less messy. Also, hand rolls offer the perfect excuse not to share for those who prefer to keep their sushi to themselves. The rolls are intended for consumption by a single individual, as they are *not cut into pieces before being served.

Here are three handy tips to consider when making temaki…

Stack your ingredients on your work surface before making each roll. When you’re working with just one hand, this makes it very easy to place the fillings inside your roll.

Allow fillings to overhang on the top and bottom of the nori. When the roll is finished, the ingredients will be visible from the top and fillings will extend to the bottom where there can often be a void of just seaweed and rice.

Eat right away. After about five minutes, the seaweed on the outside of the roll becomes tough and chewy making it difficult to take a bite. Hand rolls are best enjoyed when the seaweed is still crisp.

How to Make a Hand Roll Method for the Right Handed

How to Make a Hand Roll Method for the Left Handed

*Etiquette Note: When eating temaki in a sushi bar, please do not ask your sushi chef to cut hand rolls into pieces. Likewise, please do not take offense if your requests for rolls to be cut are denied. The purpose of this roll is to be eaten as it is made and the cutting of such a roll destroys its structure and presentation. If you prefer your sushi cut, please order rolls that are prepared as such.

Types of Sushi

Article Written By: Marisa Baggett

Sushi doesn’t just come in the form of rolls. Discover various styles of sushi.

MAKI ZUSHI
Maki zushi refers to all rolled sushi. This category can be slightly confusing because several types of rolls fall under this category.

Nori maki: rolls made with nori seaweed
Hoso maki: (dainty bites) thin rolls that usually contain 1 to 2 ingredients
Futo maki: (big mouth rolls) thick sushi rolls that contain many ingredients
Ura maki: (inside out) rolls made with ingredients inside and rice on the outside. Sometimes additional ingredients are placed on the top of rolls for visual effect.
Temaki zushi: (hand rolled sushi) nori seaweed is topped with sushi rice and fillings then rolled up in hand. This roll can be cone shaped or cigar shaped and is meant to be eaten without being cut. Simply eat as you would an ice cream cone.

NIGIRI ZUSHI
Although nigiri-zushi is most widely recognized as a pair of hand formed rice ball dabbed with wasabi and covered with a slice of fresh, raw fish, this is not always the case. Cooked seafood, vegetables, beef tataki (beef that is slightly seared on the edges), and almost anything else you can think of can be used.

OTHER TYPES OF SUSHI
Battera zushi, oshi zushi: (box pressed) rice and seafood with vegetables are pressed into a special mold, then unmolded and cut into bite sized pieces
Chirashi zushi: (scattered sushi) a base of sushi rice is covered with an assortment of seafood and vegetable toppings

SASHIMI
Although sushi and sashimi go together like peas and carrots, sashimi is not a type of sushi. It belongs in a category of its own because of the absence of vinegared rice. Sashimi is the reason most people think of sushi as being raw fish.