Sushi-Inspired Stuffed Salmon

Ingredients

• 2 lb skin-on salmon tail, bones removed (Butterflied; ask a fishmonger to butterfly it if needed.)
• 0.333 cup teriyaki sauce (For brushing the inside and outside of the salmon.)
• 1 lemon (Sliced thin.)
• 3 tbsp Kewpie mayonnaise (For the wasabi mayo.)
• 1.5 tbsp wasabi (For the wasabi mayo.)
• 2.5 cup cooked sushi rice (Cooked before mixing with the seasonings.)
• 2 tbsp rice wine vinegar (For seasoning the sushi rice.)
• 0.5 tsp salt (For seasoning the sushi rice.)
• 2 tsp sesame oil (For seasoning the sushi rice.)
• 1 tbsp avocado oil (For seasoning the sushi rice.)
• 0.333 cup teriyaki sauce (For the glaze; the author used Kikkoman Takumi Teriyaki sauce.)
• cornstarch slurry (Quantity and preparation are not specified in the source.)
• 2 tbsp black sesame seeds (For garnish.)
• 0.5 cup tobiko (Use tobiko of choice; for garnish.)
• 2 tbsp parsley (Chopped; for garnish.)

Steps

1. 1

   Preheat the oven to 400°F.

2. 2

   Butterfly the salmon tail, or ask a fishmonger to butterfly it for you. Keep the skin attached and ensure the bones have been removed.

3. 3

   Brush the inside and outside of the butterflied salmon with ⅓ cup teriyaki sauce.

4. 4

   Add the Kewpie mayonnaise and wasabi to a small bowl. Mix well to make the wasabi mayo.

5. 5

   Add the cooked sushi rice, rice wine vinegar, salt, sesame oil, and avocado oil to a medium-sized bowl. Mix well until the rice is evenly seasoned.

6. 6

   Spread the wasabi mayo inside the opened salmon, covering the interior as shown in the source.

7. 7

   Fill the inside of the salmon with all of the seasoned sushi rice.

8. 8

   Close the salmon around the filling and brush the outside with more teriyaki sauce.

9. 9

   Top the salmon with the thin lemon slices.

10. 10

    Bake at 400°F for 17 minutes.

11. 11

    Remove the lemon slices from the baked salmon.

12. 12

    Top with the black sesame seeds, tobiko, and chopped parsley before serving.

Notes

The source lists a teriyaki glaze and cornstarch slurry but does not provide quantities or instructions for preparing or using the slurry. It also does not specify a salmon internal temperature or resting time. The listed ⅓ cup teriyaki is used for the initial brushing; the source separately lists another ⅓ cup for the glaze/final brushing.

Nutrition per serving

• main
• dinner party
• baked
• seafood
• salmon
• East Asian-inspired
• stuffed
• spicy