- 2 cups Sushi Rice
- 2-3 Nori sheets
- 1 pc Salmon Skin
- Tempura Batter
- 100g flour
- 1 egg
- 1 cup cold water
- 1 tsp baking soda
- 2 tbsp corn starch
- Oil for deep frying
- *This yields one cup or 200cc of tempura batter
- Mix all the dry ingredients together, and sift.
- Beat an egg into a bowl, and then mix in a cup of cold water
- Mix 1/3 of the dry ingredients into the egg-water mixture. When the batter is well mixed, add in the next 1/3 of the dry ingredients. Repeat for the last 1/3.
- Before anything else, see if there is any scaleless salmon skin in your local market or if they can take the scales out for you. If not, separate the scales from the skin. You can do this by sliding a sharp knife over the skin, against the direction of the scales, at a 30 degree angle.
- (Optional) Lightly season the skin with salt and pepper
- Once you've separated the scale from the skin, deep fry the skin in the tempura batter and then deep fry for 20-30 seconds.
- Place a nori sheet on the white mat, put the training frame on top of the nori
- Spread sushi rice on the empty space from the training frame
- Take off the frame, then align the salmon skin tempura on the rice from end-to-end
- Roll your sushi with the white mat
- Place the cutting guide over your roll to cut into even slices
- Serve with the best brand of soy sauce you can find
You can also make this inside-out style. To learn how, check out our easy guide on making the Uramaki (inside-out roll)!