Salmon Skin Roll from The Sushi Experience by Hiroko Shimbo

Name: Salmon Skin Roll from The Sushi Experience by Hiroko Shimbo
Ingredients: ½ pound skin of smoked salmon; 1 package yamagobo no tsukemono (pickled mountain burdock) or 5 ounces julienned carrot, 3 inches long; 1 small Kirby cucumber (2 ounces), julienned, 3 inches long; ⅔ package kaiware (daikon radish sprouts) (2 ounces), roots removed; 7 half-sheets nori (laver); choose the thicker variety; 1 scallion, finely sliced; 6 cups (lightly packed) prepared sushi rice (⅞ cup, 4.2 ounces, per roll); ½ cup toasted white sesame seeds

app.ckbk.com

To prepare this roll, you need the skin of a smoked salmon. Because they live in cold water, salmon build up a particularly delicious thick layer of fat under the skin, making their skin best for t...

View Original

Share this recipe:

Ingredients

½ pound skin of smoked salmon
1 package yamagobo no tsukemono (pickled mountain burdock) or 5 ounces julienned carrot, 3 inches long
1 small Kirby cucumber (2 ounces), julienned, 3 inches long
⅔ package kaiware (daikon radish sprouts) (2 ounces), roots removed
7 half-sheets nori (laver); choose the thicker variety
1 scallion, finely sliced
6 cups (lightly packed) prepared sushi rice (⅞ cup, 4.2 ounces, per roll)
½ cup toasted white sesame seeds