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.

 

 

Cool Tofu Treat

Article Written By: Marisa Baggett

During the sweltering days of summer, chilled tofu can be quite a delight as a side dish.  This simple marinated tofu is equally delicious unadorned or sprinkled as desired with sesame seeds and thinly chopped scallions. Serve on a chilled plate or in a bowl filled with ice cubes and citrus wedges.

Ponzu Marinated Tofu

1 pkg firm tofu, cut into 1/2 in cubes

1 1/2 – 2 cups ponzu

Place tofu cubes in a medium sized, non-metal bowl. Pour ponzu over tofu making sure that tofu is completely submerged.  Cover bowl tightly with plastic wrap and set in refrigerator for 1 hour.

After 1 hour, pour liquid from the tofu, reserving ponzu for another use.  Keep tofu refrigerated tightly covered until ready to use.

Kappa Maki Workshop

Article Written By: Marisa Baggett

To master the technique of thin sushi rolls, practice with a classic kappa maki.

The kappa maki, or cucumber roll, is a sushi bar standard. As the Japanese word for cucumber is kyuri, this roll is named after a creature of myth – a type of water sprite with a saucer shaped head that must contain water at all times for its survival. Legend has it that these notoriously prankster and sometimes devious(they were said to sometimes kidnap children) Kappas could be bargained with for a few cucumbers.
A kappa maki consists of just cucumbers although it is not uncommon to find them prepared with a few sesame seeds.
Kappa Maki Basics
4in x 7in piece of sushi nori

2 sticks of seedless English cucumbers, or garden cucumbers, peeled and seeded
prepared sushi rice
toasted sesame seeds, optional
Using the method for thin rolls, insert cucumbers as instructed and sprinkle with sesame seeds if desired before rolling. Let rest 2 minutes before cutting into 6 pieces. Place them on a sushi plate.

Spicy Tuna and Friends

Article Written By: Marisa Baggett

Spicy tuna is an American sushi staple. Learn how to make it and try some delicious variations using other seafood, like this spicy mudbug futo maki with pickled okra, bacon, shrimp and spicy crawfish.

Spicy Tuna Mix
1⁄2 lb sashimi grade tuna, minced
1 teaspoon toasted sesame seeds
1 teaspoon sesame oil
1 tablespoon scallions, finely cut
1 1⁄2 tablespoon mayo
1⁄4 teaspoon Japanese 7 spice powder, or cayenne pepper
orange zest, about 1⁄2 teaspoon
prepared sushi rice, about 4 cups

4-5 sheets of nori (4in x 7in)

Mix all ingredients together in a bowl. To assemble rolls, follow method for inside out or thick rolls. Use approx. 3 tablespoons of mix per roll topped with cucumber sticks.

Makes 4-5 rolls.
Hot Variations
Crunchy Spicy Salmon Rolls- Substitute minced fresh salmon for tuna. When assembling inside out rolls, add about 1⁄4 cup tempura crispies to the outside of the roll.

Crunchy Spicy Crab- Substitute lump crab meat for tuna. When assembling inside out rolls, add about 1⁄4 cup tempura crispies to the outside of the roll. Top with spicy mayo if desired.

Spicy Shrimp- Substitute chopped cooked shrimp for tuna. Add a thin stick of pineapple or mango, and cream cheese if desired. Make rolls using either the inside out or thick roll technique.

Crunchy Spicy Mudbug (Crawfish)- Substitute well drained, roughly chopped crawfish tail meat for tuna. For inside out rolls, assemble with pickled okra, cooked bacon and cream cheese if desired. Add about 1/4 cup tempura crispies to the outside of the roll. Top with spicy mayo if desired. For thick rolls, use same ingredients, adding a couple of teaspoons of tempura crispies to the inside of the roll. The sushi roll would look great on a red sushi plate.