Salmon Skin Sushi Rolls
Ingredients
- 1 1/4 cups short-grain sushi rice
- 1 1/3 cups water
- 2 tablespoons unseasoned rice vinegar
- 1 1/2 tablespoons sugar
- Kosher salt
- 2 teaspoons sesame seeds, preferably unhulled
- 1 tablespoon wasabi powder
- 1 tablespoon hot water
- Vegetable oil, for frying
- Four 9-ounce salmon fillets, with skin
- Freshly ground pepper
- All-purpose flour, for dusting
- Four 8-inch-square nori sheets
- 1 medium cucumber—peeled, seeded, halved crosswise and cut lengthwise into thin strips
- Soy sauce, for serving
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