Saltala-Maki Roll
October 10, 2013
Seeing all the sliced potatoes soaking in the water is a pretty solid indication that it's going to be a good night.
A quick fry.
Ohhhhhh yea. I made two times more than I needed cause I knew that I would eat half of them straight out of the fryer.
Smash up the chips into small bits.
Lay the chips out onto the rolling surface. Top with the rice then the fillings. I used zucchini and salmon.
Yup!
Oh man these are sooooo good. The chips stay crunchy as long as you eat it somewhat soon after rolling. The sriracha goes great with the chips, almost like dipping them into a spicy ketchup.
The chips don't even overpower the salmon because it has a stronger flavor than most raw fish.
Saltala-Maki Roll
- Potato Chips
- Cooked Sushi Rice
- Raw Salmon
- Roasted Zucchini
- Sriracha
- Soy Sauce
Instructions
- To make these rolls, crunch up the potato chips, then lay a very thin layer of sushi rice on them. Put some salmon and cooked zucchini in the center and roll it up so the potato chips are on the outside of the roll. Cut it into pieces and serve with sriracha and soy sauce. These should be eaten fairly quickly so the chips don't get too soggy. (Within a half hour)
