Salmon Skin Salad and Sushi

Whenever I go to Yanagi Sushi I have to order one of two things along with my dinner, salmon skin roll or salmon skin salad. If I want to be healthier I order the salad but if I am really hungry, as I often am, I order both.

As you can see the salmon skin roll is done inside out style with more salmon than skin, slivers of sweet onion, and lots of daikon sprouts. I like to alternate dipping the salmon skin roll in wasabi and soy sauce or lemon and soy sauce. Both sauces give the sushi a distinct flavor that I love.

The picture above is the salmon skin salad. It is pretty big if you are eating it as an appetizer opposed to dinner. I usually share this so that I have room to eat everything else.

It is basically a healthier version of the salmon skin roll. It has the same ingredients except the rice and comes with a very refreshing ponzu sauce dressing.

Yanagi Sushi
Address: 762 Kapiolani Blvd., Honolulu, HI 96813
Phone: (808) 597-1525

Make your own salmon skin salad

INGREDIENTS
1 package daikon sprouts
1 small can salmon or small boneless salmon fillet
1/2 sweet onion (Maui, Vidalia, etc.)
6 Tbsp. low sodium soy sauce
4 Tbsp. lemon juice

DIRECTIONS

1. Cut off the roots from the daikon sprouts and rinse.
2. Cut the onion into thin slivers.
3. If you are using a salmon fillet, broil it in the oven until it is cooked medium rare to medium and the skin is crispy.
4. If you are using canned salmon simply flake into pieces.
5. Combine the salmon with daikon sprouts and onion.
6. Dress with a mix of soy sauce and lemon juice.