Salmon Skin Roll Avocado (Printable Version)
Crispy salmon skin and creamy avocado wrapped in seasoned rice and nori deliver bold flavor in every bite.
# Ingredients:
→ Main Components
01 -
1 sheet nori (dried seaweed)
02 -
120 grams cooked sushi rice
03 -
1 salmon skin from fillet, cleaned and dried
04 -
1/4 avocado, sliced
05 -
2 to 3 sticks cucumber or pickled daikon
→ Rice Seasoning
06 -
5 millilitres rice vinegar
07 -
2 grams sugar
08 -
1 pinch salt
→ Garnishes & Condiments
09 -
Toasted sesame seeds, for garnish
10 -
Soy sauce, for dipping
11 -
Spicy mayo or wasabi, optional
# Steps:
01 -
Preheat oven to 200°C or heat a nonstick pan. Place cleaned and dried salmon skin skin-side down. Bake or pan-fry for 10–15 minutes until crisp. Cool and slice into strips.
02 -
Rinse and cook sushi rice according to package instructions. Combine rice vinegar, sugar, and salt, then gently fold the mixture into warm rice. Allow rice to cool to room temperature.
03 -
Place half a sheet of nori shiny side down on a bamboo rolling mat lined with plastic wrap. Using dampened hands, spread a thin, even layer of sushi rice over the nori. Carefully flip the nori so the rice side faces down.
04 -
Arrange salmon skin strips, sliced avocado, and cucumber or pickled daikon across the centre of the nori. If desired, add a small amount of spicy mayo or wasabi.
05 -
Using the mat, roll up tightly from the edge, applying gentle pressure to form a compact roll. Seal the edge. With a sharp, wet knife, slice into 6–8 equal pieces.
06 -
Sprinkle toasted sesame seeds over the top. Serve with soy sauce for dipping.
# Notes:
01 -
For extra crispiness, ensure the salmon skin is thoroughly dried before cooking and avoid overcrowding the pan or tray.
02 -
Wetting the knife between slices prevents rice from sticking and ensures clean cuts.