To prepare this roll, you need the skin of a smoked salmon. Because they live in cold water, salmon build up a particularly delicious thick layer of fat under the skin, making their skin best for this preparation. Purchase smoked salmon with the skin or ask for the skin at your local fishmonger or food store. In many food shops where smoked salmon is cut to order from a large fillet, this delicious skin may simply be thrown away. I cook the skin in a skillet (no oil is added). The layer of fat attached to the skin gradually melts during cooking and makes it crisp.

The pickled mountain burdock—a long, thin, orange-colored root vegetable about 8 inches in length, often packed in a plastic bag containing eight to ten pieces with pickling solution—can be found at Japanese or Asian food stores. If it is not available, use carrot instead.