Crispy Salmon Skin Roll in a Bowl

Name: Crispy Salmon Skin Roll in a Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Sushi
Ingredients: 1 cup short-grain rice; 1 1/4 cup water; 1/4 cup rice vinegar; 1 tablespoon sugar; 1 tsp salt; 1 pound of salmon, deboned, skin on; 1 teaspoon salt, more to taste; 1 teaspoon avocado oil; 6 ounces bonito flakes; 1/4 cup coconut aminos or tamari; 1 tablespoon wasabi (more to taste); 1 Japanese cucumber, diced; 1 teaspoon salt; 1 teaspoon sugar; 1 tablespoon coconut aminos or tamari; 1 tablespoon sesame seeds; 1/2 white onion, shaved; 2 green onion, sliced; pickled ginger; sesame seeds

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I crave the Crispy Salmon Skin Roll from Yanagi Sushi all the time. It’s my favorite cooked roll, with the smokey flavor, and the crispy skin. It’s so dreamy. However, I know I do best with a soy-free diet, and definitely gluten-free, so I made Crispy Salmon Skin Roll in a Bowl, so I can enjoy this flavor profile anytime, and now you can too!

two white bowls of crispy salmon skin roll in a bowl on a table with a napkin

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1 The Crispy Salmon Sushi Hack You Need

2 What You Need to Make This Recipe

3 Step-by-Step Crispy Salmon Sushi Goodness

4 Crispy Salmon Skin Roll in a Bowl

5 Frequently Asked Questions

The Crispy Salmon Sushi Hack You Need

If you haven’t had a crispy salmon skin roll, you’re missing out. Don’t despair, this homemade in-a-bowl version will hit the spot. In this recipe post, I will teach you how to make sushi rice, which is actually pretty easy. The salmon broils in minutes and the toppings are non-negotiable, but also very easy to prep. Be sure to follow the step my step instructions and you will enjoy an authentic crispy salmon skin roll but in a bowl!

What You Need to Make This Recipe

For the Sushi Rice:

Short Grain Rice: It may also say sushi rice or sticky sushi rice on the box, any of those will do.
Water: for every cup of rice you make you need 1 1/4 cup of water.
Rice Vinegar: Don’t get the seasoned one, just the regular rice vinegar.
Sugar + Salt: just a little to season the rice with.

For the Salmon:

Salmon: I prefer wild-caught, and my favorite is Coho or King, but any kind will do. Today I used Sockeye. You want salmon WITH THE SKIN ON!
Salt: Depending on your salmon and whether you’re using aminos or tamari you will need more or less salt.
Coconut Aminos or Tamari: Coconut aminos are a gluten and soy-free alternative to soy sauce. Tamari is gluten-free soy sauce. Either with work.
Bonito Flakes or Katsuobushi: These smokey flakes are simmered, smoked and fermented skipjack tuna. They’re gluten and soy-free. You can find them at any Asian grocery store or Whole Foods.
Wasabi: The original roll has wasabi in it, and I find that mixing wasabi into your soy sauce or aminos is key for authentic flavor. I also add extra when I serve it because I love it spicy!

Toppings:

Shaved White Onion: This is something Yanagi Sushi does, they always serve salmon, raw or cooked with shaved white onion and it’s a game changer. After shaving the onion, submerge in water and store it in the fridge to keep it crisp.
Green Onion: Is more onion redundant? No. I don’t make the rules, I’m just following what the Sushi Master at Yanagi do for their Crispy Salmon Skin Roll.
Cucumber Salad: This is optional, but so good. Simple cucumber salad which is tossed in aminos and sesame seeds.
Pickled Ginger: Because you can’t have sushi without it.
More Wasabi: Because if you like spice, go for it!

Step-by-Step Crispy Salmon Sushi Goodness

Let me walk you through making Crispy Salmon Skin Roll in a Bowl. It might seem like a lot of steps, but they’re simple. The main thing is to get the sushi rice right, and we’re going to take our time with it. Bonus, this dish is best served at room temperature, so there’s no rush!

Initial steps for Crispy Salmon Skin Roll

first 6 steps of making crispy salmon skin roll in a bowl

Start by rinsing your sushi rice until the water runs clear and the grain of rice are shiny and translucent.
Combine the rice and water in a pot, bring to a boil. Lower the heat to a simmer, cover and cook for 20 minutes.
At the 20 minute mark, without opening the lid, move the pot off of the heat and let it sit for 10 minutes.
In a small sauce pot simmer the rice vinegar, salt and sugar until they dissolve. Once the 10 minutes are up, fluff your rice with a fork and gently mix in the vinegar mix.
Let sit to cool while you prep the salmon.

Process Steps Of Crispy Salmon Skin Roll

Preheat oven to broil HIGH. Pat salmon bone dry. Light salt on both sides.
Lightly oil a sheet pan, place salmon on it skin side down. Broil for 3 minutes. Flip and broil for 3-4 minutes until the skin is crispy and salmon is cooked through.
Remove from the oven. Use tongs or tweezers to remove the skin from the salmon. Set aside.
Use forks to shred the salmon meat and let it cool down for a few minutes, while it cools chop up crispy salmon skin. Save to mix in with salmon or use as a crunchy topping.
In the salmon bowl mix in bonito flakes. Taste as you go, I usually add 6oz.
In a ramekin, dissolve 1 tablespoon wasabi into 1/4 cup tamari or coconut aminos. Mix into salmon.
Taste, and adjust with more bonito, salt, or aminos as needed.

last steps to making salmon skin roll in a bowl

Prep your toppings: using a mandolin shave your white onion and store in cool water until ready to serve. Finely slice your green onion, and make your cucumber salad.
Build your bowl: scoop the white rice onto one half and fill the rest with salmon. Top the salmon with shaved onion, sprinkle green onion in the middle. Add the cucumber salad to one side, and pickled ginger to the other. Sprinkle sesame seeds all over. Dig into your

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