In ,
Dan Logcher typed:

Does anyone have experience making salmon skin rolls at home?
I am looking for a recipe and any related techniques.

From what I've seen chef do, they cut the salmon nigiri off
the
skin, then put the skin in a toaster oven and broil. The
crunchy
skin is then chopped into bits and added to an inside out maki
with cucumber and whatever else they want.



Yes, but it doesn't have to be an inside-out maki. A regular one
is fine too. Personally I usually prefer it as a hand roll.

--
Ken Blake
Please reply to the newsgroup