"Dan Logcher" wrote in message
...
Jessica wrote:

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.

--
Dan

In hosomaki I have seen salmon skin chopped up as you describe.
But in Te-Maki, always in strips.