Sweet Chilli Glazed Salmon Skin Sushi Roll – a delicious recipe with salmon skin, sweet chili sauce, sesame oil, nori, rice, avocado. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Start by making the salmon skin.
2
place in hot none stick pan skin side down.
3
till crispy.
4
break up in to small bits.
5
add sweet chilli sauce.
6
after 5 min add sesame oil mix and leave to rest.
7
rolling the sushi roll:.
8
place the rice on the dull side of the nori sheet (which is on the sushi rolling mat), spreading it out softly over 2/3 s of the sheet.
9
cover rice with cling film and slip over the nori sheet and the cling film making shore the empty 1/3 is facing away from you.
10
place the sweet chilli salmon skin and the paprika slices on the empty side of the nori sheet.
11
start rolling , if you need help with http://makesushi.org/latest-work/basic-sushi-rolling.
12
once rolled cut the avocado in to 2 then peel the skin off and slice in to (1 mm) thick slices (keeping the 1/2 avocado in one piece) then spread out the avocado in our hand to the same length as the sushi roll.
13
apply some mayo to glue the avocado on.
14
cut the roll and place some flying fish eggs on top.
15
done.
301
kcal
Calories
11
g
Fat
50
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: salmon skin, leave 1 cm of flesh attached, ½ cup sweet chili sauce, 1 tablespoon sesame oil, 1 sheet nori, and more.
Yes, Sweet Chilli Glazed Salmon Skin Sushi Roll falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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