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

Thanks much,

Jessica

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

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

Thanks much,

Jessica

Yes I make them at home sometimes.
The hardest part if you've never done this is probably making the sushi
rice.
You should get that done first.
You can use regular grade salmon as the skin will be cooked. Just make sure
that
the skin is there if you buy a filet. Upon opening make sure it is scaled,
if not, scale it.
Remove skin from filet, assuming you know how to filet/skin a fish. The
amount of
meat to leave on the skin is personal preference. Cut the skin into strips
and grill, or even
broil or cook in a frying pan till crispy but not overdone. It can get hard
if overdone.
Assuming you have bought the Nori, use scissors to cut the Nori into say 4 x
5 inch pieces.
Spread the sushi rice thinly (this is really important or the roll will get
too fat) in an area about
3 x 3 inches on the Nori piece. Place the crispy salmon skin strip (or
strips) diagonally and
roll the Nori into a cone. I like to places strips of Japanese cucumber in
there as well.
(Japanese cucumber has a thinner skin than American ones). You can close off
the nori on
the "cone" with a couple pieces of rice. Some people suggest using wasabi to
do that but I
prefer to have the wasabi with the soysauce.
I haven't looked on the net for any official recipe but I'm sure they must
be out there
somewhere.

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

Ken Blake wrote:

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.

Could be, but I've never seen it as a hosomaki.. only inside-out
and temaki. Probably because I never order it.

--
Dan

"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.

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

In ,
Dan Logcher typed:


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.


Me too. Sometimes we get salmon without the skin, and I never
like it as much.

--
Ken Blake
Please reply to the newsgroup

Ken Blake wrote:

In ,
Dan Logcher typed:



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.



Me too. Sometimes we get salmon without the skin, and I never
like it as much.

I know, the fish taste less rich since it doesn't grill with all
that tasty fat. And it doesn't get the smokey flavor from the
fat burning off.

--
Dan

Thank you all for your insights. Musashi's technique seems pretty
clear. I have heard a number of things previously and hoped to learn
about some of the specifics. Here are a few questions and why I am
searching for recipes:

(1) Is it better to use skin from fresh or smoked salmon?
(2) Should the skin be marinated in mirin before cooking?
(3) Is it best to grill, broil or pan fry?
(4) Should the skin be cut into strips before or after cooking?

Any thoughts?

Jessica

On Tue, 09 Dec 2003 21:06:08 GMT, "Musashi"
wrote:


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

Thanks much,

Jessica

Yes I make them at home sometimes.
The hardest part if you've never done this is probably making the
sushi rice. You should get that done first. You can use regular
grade salmon as the skin will be cooked. Just make sure that the skin
is there if you buy a filet.

Upon opening make sure it is scaled, if not, scale it. Remove skin
from filet, assuming you know how to filet/skin a fish. The amount of
meat to leave on the skin is personal preference. Cut the skin into
strips and grill, or even broil or cook in a frying pan till crispy
but not overdone. It can get hard if overdone.

Assuming you have bought the Nori, use scissors to cut the Nori into
say 4 x 5 inch pieces. Spread the sushi rice thinly (this is really
important or the roll will get too fat) in an area about 3 x 3 inches
on the Nori piece. Place the crispy salmon skin strip (or strips)
diagonally and roll the Nori into a cone. I like to places strips of
Japanese cucumber in there as well. (Japanese cucumber has a thinner
skin than American ones). You can close off the nori on the "cone"
with a couple pieces of rice. Some people suggest using wasabi to do
that but I prefer to have the wasabi with the soysauce.

I haven't looked on the net for any official recipe but I'm sure they
must be out there somewhere.

"Jessica" wrote in message
...
Thank you all for your insights. Musashi's technique seems pretty
clear. I have heard a number of things previously and hoped to learn
about some of the specifics. Here are a few questions and why I am
searching for recipes:

(1) Is it better to use skin from fresh or smoked salmon?

The skin from Smoked Salmon is hard and not edible.
Don't even try it.

(2) Should the skin be marinated in mirin before cooking?

I have never had it that way and I have never seen anyone do that.
But I can imagine that you will taste a considerable sweetness if you did.
If you like you can salt the skin lightly before cooking.

(3) Is it best to grill, broil or pan fry?

Grilling is best if you want more fat to drip off. However the abundance of
fat
also is what makes it so crunchy. In most sushi restaurants the itamae will
usually
use a little toaster oven. I do too sometimes, othertimes I will panfry.

(4) Should the skin be cut into strips before or after cooking?

If you cut the skin before you cook you will probably be surprised by how
much your
"strips" have shrunk from theit original size . Better to cut it after
cooking.

Musashi

Should you cut the skin off or pull and peel the skin off?

Cutting the skin off results in a better looking fillet but pulling
results a thinner skin.

"James" wrote in message
om...
Should you cut the skin off or pull and peel the skin off?

Cutting the skin off results in a better looking fillet but pulling
results a thinner skin.

I have always cut if off, the usual filet on the board with the skin down
and
running the knife at an angle against the skin. This also allows me to add
meat the
skin if I wanted to.
I would guess that if you peeled it off you'd have really thin skin and lose
some of that fat under the skin which helps in making it cook up crunchy.
But I have never tried it that way personally.

Jessica wrote
(3) Is it best to grill, broil or pan fry?

In some sushi restaurents (here in Toronto anyway) run by Chinese and
Koreans, it's actually deep-fried. Easier I guess.

Although once I was at a Chinese-run place, I ordered Salmon Skin
handroll and soon afterwards smelt something electrical burning, they
came and said their grilling machine has died so they can't make it.