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Sweet Chilli Glazed Salmon Skin Sushi Roll

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8 slices

Ingredients Nutrition

  • sweet chilli salmon (skin)
  • salmon skin, leave 1 cm of flesh attached
  • 118.29 ml sweet chili sauce
  • 14.79 ml sesame oil
  • roll
  • 1 sheet nori
  • 236.59 ml sushi rice (cooked)
  • 1 ripe avocado
  • 1 paprika
  • 14.79 ml flying fish eggs (decoration)
  • 14.79 ml mayonnaise


  1. Start by making the salmon skin.
  2. place in hot none stick pan skin side down. till crispy.
  3. break up in to small bits.
  4. add sweet chilli sauce.
  5. after 5 min add sesame oil mix and leave to rest.
  6. rolling the sushi roll:
  7. 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.
  8. 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.
  9. place the sweet chilli salmon skin and the paprika slices on the empty side of the nori sheet.
  10. start rolling , if you need help with
  11. 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. apply some mayo to glue the avocado on.
  12. cut the roll and place some flying fish eggs on top.
  13. done.

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