Makes 6-8 hand rolls.
- skin from one Wild Alaskan Salmon fillet, cut into 1′ x 3″ pieces
- 2 Tbsp of flour or cornstarch
- salt and pepper, to taste
- oil, for frying
- nori, cut in half, parallel to lines on the sheet
- 2 cups cooked, seasoned sushi rice
- fresh shiso leaf, basil, chives or green onions
- lemon wedges and teriyaki sauce for serving
- Fill a medium pot with oil so that it comes up the sides of the pot by 1″, Heat the oil to 375 degrees F. Blot the salmon skins with a dry paper towel on both sides to absorb any surface moisture.
- While the oil is heating up, lightly dredge the salmon skin pieces in the flour. Make sure to cover each piece completely. Drop into the hot oil when it comes up to temperature, then cook for a few minutes on each side until golden brown. When cooked, transfer the salmon skin to a plate lined with paper towels.
- To assemble the temaki, lay a piece of nori horizontally on a work surface, rough side up. Scoop out 1/3 cup of the rice and place it on the left half of the rectangle. Spread the rice out so that it lays in a square. Top the rice with fresh herbs and 2-3 fried salmon skins. Take the bottom edge of the rectangle and fold it over the ingredients. Continue rolling to form a cone. Seal the cone with a grain of smeared sushi rice.
- To serve, drizzle some teriyaki sauce or a squeeze of lemon atop the temaki. Enjoy!