Start by removing the salmon skin from the salmon fillet. Put the salmon with the skin side down on a cutting board. Place your hand firmly down on the fish and drag a sharp knife between the flesh and the skin in long swooping cuts. Leave about 0.5 cm of salmon flesh attached to the skin.
Note: the picture is for illustration purpose only. Do not cut the skin like in the picture.
Put the salmon skin (skin side down) in a non-stick frying pan without oil. The salmon has enough fat in it. Turn on the heat to medium and cook the skin until it’s crisp. Turn it around once to cook the other side.
Break it up into bitesize pieces using a wooden paddle and add 1 teaspoon of sesame oil. Stir and let it sizzle for a minute, then add 4 tablespoons of sweet chili sauce. Keep and eye on it and stir until the sweet chili becomes tangy – but not burnt!
The result should look like this. Set aside until you’re ready to fill your sushi rolls.