Signature Rolls Members
Salmon Rosette Rolls
Thin salmon ribbons curled into little roses. An inside-out roll that looks restaurant-made but uses a simple plastic-wrap trick.
- Prep
- 40 min
- Cook
- 20 min
- Total
- 1 hr
- Serves
- 3
- Level
- Medium
Photo: Matheus Bertelli / Pexels
This roll layers texture and sauce the way a busy sushi bar would. Buy salmon labeled for raw eating and keep it on ice right up to the moment you slice it; cold fish cuts cleaner and tastes sweeter. Kanikama is inexpensive and easy to find, but lump crab makes the filling noticeably sweeter if you want a treat. Serve it with green tea or a crisp, cold drink.
This plate is for members
Join the members counter to see the full ingredient list, every step and the chef's notes for Salmon Rosette Rolls, plus every other members recipe.
Already a member? Log in
From the Signature Rolls counter
Inside-out rolls with toppings and crunch. Explore more recipes that use the same techniques and pantry.
Browse Signature RollsNext on the belt
