Use this salmon hand roll recipe as a guide for an easy 15 minute meal. While raw fish can be used, we really enjoy broiling salmon skin because it crisps up quite nicely to add a contrasting texture. It is also low effort when you let each person create their own roll
A friend of ours was the first to show us this recipe and it is something we turn to when we don’t want to do a lot of cooking. It also scratches the itch for sushi without breaking the bank. We have the most luck sourcing salmon skin from your local Japanese grocery store. They usually have salmon trimmings leftover from their sushi cuts.
Feel free to add, subtract, or substitute any ingredient to suit your taste.
Ingredients (as seen in video).
- Salmon Skin. You can substitute your protein of choice. Salmon sashimi, Tuna, Crab meat, etc.
- 1 cup of rice per person
- Cucumbers and Microgreens (radish sprouts). Again, substitute with whatever you want.
- Unagi sauce
- Kizami Wasabi (optional)
- Salt & pepper
Other ingredients we enjoy
- Takuan (pickled daikon)
- Kewpie Mayo
- Soy Sauce
1. Rinse and cook rice.
2. Set oven to broil
3. Place salt & pepper seasoned salmon skin on a foil lined baking pan. Broil for 9 minutes or until desired crispiness is achieved.
4. Prepare vegetables as desired
1. Place some rice on one end of your nori sheet. If your nori come in large sheets (most common), fold and tear in half. This isn’t necessary but make it easier to eat.
2. Pile on any ingredients you wish. Add sauces. A single line of unagi sauce is recommended.
- Try to avoid overstuffing your roll! It is extremely easy to put too much of any (or all) ingredient which makes it difficult to eat. Start small until you find the perfect balance
- In my video, we accidentally got the salmon bones. The meat still broiled well but salmon skin is the best!
- Kizami Wasabi. This product was a revelation for us! We always have it on hand. It is a marinated wasabi that adds a delicious element to any meal. Its not as intense as raw wasabi or wasabi paste. It lasts quite a while in the freezer.
- Unagi Sauce. A sweet sauce traditionally used for broiled eel sushi.
Broiled Salmon Skin Handroll
- Salmon Skin
- 1 cup White Rice per person
- Cucumber & Microgreens (radish sprouts)
- Kizami Wasabi
- Salt & Pepper
- Rinse and cook rice
- Set oven to broil
- Place salt & pepper seasoned (optional) salmon skin on a foil lined baking pan. Broil for 9 minutes or until desired crispiness is achieved.
- Prepare vegetables as desired
- Place some rice on one end of your nori sheet. If your nori come in large sheets (most common), fold and tear in half. This isn’t necessary but make it easier to eat.
- Pile on any ingredients you wish
- Add sauces