Recipe: Salmon Skin Temaki (Hand Rolls)
This tasty sushi roll is the perfect way to make use of that leftover salmon skin. Who knew that the skin is the most delicious part of the fish?
3 cups sushi rice (see recipe)
48 crispy salmon skin strips (see recipe)
1 cucumber, cut in half and thinly julienned
2 avocados, peeled and thinly sliced
1 tablespoon wasabi paste
6 nori wrappers, cut in half
Place the half nori wrapper across the palm of your left hand. Place about 1/4 cup of sushi rice at a slight angle at the left edge. Rub a pinch of wasabi paste across the nori at the edge of the rice. Place 4 strips of salmon skin and a few strips of cucumber on top of the rice. Moisten the right edge of the nori with water and roll the nori into a cone around the filling. Seal the cone at the moistened edge. Makes 12 rolls.
Trim the skin away from the fish, leaving a thick rind of fish on the skin. Slice the salmon skin into 1/2 inch strips and fry in hot oil until crispy and lightly browned. Drain on paper towels.
2 cups dry white sushi-grade rice (short or medium grain)
3 cups water
1/3 cup rice wine vinegar
2 tbsp sugar
1 tsp salt
Cook the rice in an automatic rice steamer, or use the stovetop instructions on the package. When the rice is done, dissolve the sugar and salt in the rice wine vinegar in a small pan over low heat. Sprinkle the vinegar mixture into the cooked rice and fluff gently with a wooden rice paddle to mix.
Place the cooked rice in a large wooden bowl or spread on a baking sheet to cool. Fan the rice with a pleated fan or piece of stiff paper for 8 to 10 minutes, tossing and stirring every few minutes. This will produce an attractive sheen and helps keep the rice sticky. When the rice is cool to the touch, you can begin using it to make sushi. Serves 4 (about 1 1/2 cups cooked rice per person). Do not refrigerate sushi rice. Instead, prepare it up to two hours ahead and cover with a damp dish towel until serving time.
Published on 3/21/10