"I used leftover skin from my Fishbox salmon for this recipe. This is a great way to use up every last piece (I'm a stickler for waste!)"
Skin of 1 salmon portion (Fishbox salmon is sushi grade!)
1 sheet of sushi nori
½ a cup of cooked sushi rice
2-3 slices of avocado
1 chopped spring onion
For the Sushi Rice Seasoning:
1 tspn sugar
1 tspn white vinegar
1 tspn mirin
1 tspn water
Just mix it up and combine with the cooked rice.
For the Rice:
To make the rice it has to be a short grain rice. I’ve only ever used sushi rice but you can use Arborio rice too. It’s really important to wash the rice in cold water first to rid it of the starch. The water will go cloudy when you wash it but after a few rinses it will run clear and be good to use. For 1 cup of dry rice, use 2 cups of water. Bring to boil, cover and turn down the heat until all water is absorbed. Mix with seasoning and let cool. Have damp hands when handling.
For the Sushi:
1. Lightly salt the salmon skin and place under the grill until crispy. Prepare some avocado slices and chop the spring onion.
2. Form a cone of nori in one hand (so that the shiny side is touching your hand and the rough side is facing inwards). Use water to create a seal where the edges meet. Fill it with sushi rice.
3. Break the skin into shards and stuff the cone with the salmon skin and avocado then place on a plate. I garnished it with the spring onion and some furikake, with a bit of mayo over the top!