Musashi wrote:

"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.

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

I was given a freebie salmon skin temaki once, it was good and free.
I think my wife ordered a salmon skin maki (inside-out). Both were
prepared as you described.

I will say, when I grill salmon I always keep the skin on and grill
that nice and crispy.

--
Dan