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Make the rice and prepare all the other ingredients as for Lobster Maki Roll, except for the lobster, which is replaced by the salmon, and the nori sheets, which should be left whole. Heat the grill pan and generously salt the salmon on the skin side only. Grill the salmon on the skin side only for a minute or so until the skin is crisp. Allow to cool for a few moments then cut into strips of approximately
Cut into 2 cm rounds and feed to your guests while you get on with the next roll.
© 1999 Alastair Little. All rights reserved.