Salmon Skin Roll

• 1/2 pound skin of smoked salmon
• 1 package yamagobo no tsukemono (pickled mountain burdock) or 5 ounces julienned carrot, 3 inches long
• 1 small Kirby cucumber (2 ounces), julienned, 3 inches long
• 2/3 package kaiware (daikon sprouts) (2 ounces), roots removed
• 1 scallion, finely sliced
• 1/2 cup toasted white sesame seeds
• 6 cups (lightly packed) prepared sushi rice (7/8 cup, 4.2 ounces, per roll)
• 7 half-sheets nori (laver); choose the thicker variety

1. Put the salmon skin in a skillet, skin side down, and cook over medium-low heat until it is golden and crispy, turning it over once.
2. Remove from the skillet and cut it into 1/4-inch-wide strips, 8 inches long.
3. Cut the pickled mountain burdock in half crosswise and then cut each piece in half lengthwise.
4. Line up all the filling ingredients: salmon skin, cucumber, pickled mountain burdock, daikon sprouts, scallion, and white sesame seeds.on a tray, then follow the Master Recipe.
5. ADDITIONAL INSTRUCTIONS
6. You can prepare the rolls several hours in advance.
7. Serve without a dipping sauce.

salmon, burdock, cucumber, sprouts, scallion, rice

Taken from www.cookstr.com/recipes/salmon-skin-roll (may not work)