Description

A crispy, savory sushi roll featuring roasted salmon skin, creamy avocado, and seasoned sushi rice, all wrapped in nori and topped with toasted sesame seeds. Perfect as a light starter or as part of a homemade sushi night.

Ingredients

1 cup sushi rice

2 tablespoons rice vinegar

1 tablespoon sugar

1/2 teaspoon salt

1 sheet nori (dried seaweed)

Skin from 1 salmon fillet (about 6–8 inches long)

1/2 avocado, sliced

1/4 cucumber or a few scallion strips (optional)

Toasted sesame seeds (for garnish)

Soy sauce, eel sauce, or ponzu (for serving)

Wasabi and pickled ginger (optional)

Instructions

Rinse the sushi rice until water runs clear. Cook according to package instructions.
Mix rice vinegar, sugar, and salt. Fold into the cooked rice. Let cool.
Season salmon skin lightly with salt. Broil skin-side up for 8–10 minutes until crispy. Cool and slice into strips.
Place a bamboo mat on a clean surface. Cover with plastic wrap if making an inside-out roll.
Lay nori shiny side down. Spread rice evenly on nori with wet hands.
Flip the nori if using inside-out method. Add salmon skin, avocado, and optional veggies near the bottom edge.
Roll tightly using the mat. Seal edge with water if needed.
Slice into 6–8 pieces with a wet knife. Garnish with sesame seeds.
Serve with soy sauce, eel sauce, or ponzu. Add wasabi and pickled ginger if desired.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Appetizers