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Pan-Seared Salmon Skin Maki Rolls
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Pan-Seared Salmon Skin Maki Rolls

Indulge in the crispy, golden goodness of pan-seared salmon skin, perfectly wrapped in a delicate maki roll. This impressive dish combines the freshness of sushi-grade salmon, the crunch of sesame seeds, and the subtle sweetness of Japanese rice. Each bite transports you to the bustling streets of Tokyo, where the harmonious balance of flavors and textures will leave you craving for more.

Time Cook
20
Level
Intermediate
Calories
320
Allergens
Fish, Soy, Gluten

Ingredients

4 oz
Sushi-Grade Salmon Fillet
120 Calories
1 cup
Japanese Short-Grain Rice
150 Calories
4 sheets
Nori Seaweed Sheets
10 Calories
1 tbsp
Sesame Seeds
50 Calories
2 tbsp
Rice Vinegar
0 Calories
1 tsp
Sugar
15 Calories
1 tsp
Salt
0 Calories

Step-by-Step Instructions

1
Rinse the sushi-grade salmon fillet under cold water, pat dry with paper towels, and cut into 4 equal pieces. Season with salt and set aside.
2
Prepare the Japanese short-grain rice according to the package instructions. Allow the rice to cool down to room temperature.
3
In a small saucepan, combine the rice vinegar, sugar, and salt. Heat the mixture over low heat, stirring until the sugar and salt are dissolved.
4
Pour the vinegar mixture over the cooled Japanese rice and gently fold the rice with a wooden spoon to combine.
5
Cut the nori seaweed sheets in half and toast them in a dry pan over low heat for 2-3 minutes on each side.
6
Assemble the maki rolls by spreading a thin layer of Japanese rice onto the toasted nori seaweed sheet, leaving a 1-inch border at the top. Place a piece of salmon skin in the middle of the rice and roll the maki using a bamboo sushi mat.
7
Pan-sear the maki rolls in a hot skillet with a small amount of oil until the salmon skin is golden brown and crispy.

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