Salmon-Skin Sushi Rolls
Bar Masa in New York City, overseen by sushi master Masa Takayama, serves exquisite maki, like this one filled with shards of roasted salmon skin. Marcia Kiesel, who adapted the recipe, suggests that if you're planning to serve salmon for dinner, you should set aside the skin for these homemade rolls. Amazing Seafood Recipes
Recipe Summary test
The rice can stand at room temperature, covered, for up to 4 hours. The fried salmon skin can be prepared earlier in the day. Reheat in a 400° oven for 3 minutes.
Tangy, crisp whites with no oakiness are ideal with sushi, as they will balance the salt and harmonize well with the Asian flavors. Pick a New Zealand Sauvignon Blanc or a Riesling from California.