Uramaki – California rolls with sesame seeds

Clean the salmon skin well and fry it in a dry pan on both sides until crispy. Dry it on paper towels and cut it into thin strips.

Cut the nori sheet in half and place one half on the bamboo mat (previously wrapped in cling film), with the shiny side down.

With wet fingers, spread approximately 110 g of cooked rice evenly over the entire surface of the seaweed and sprinkle with white and black sesame seeds.