Sushi Inspired Stuffed Salmon

17 mins
Serves 1
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Directions

  1. 1Preheat oven to 400°F.
  2. 2Preheat oven to 400°F.
  3. 3Preheat oven to 400°F.
  4. 4Butterfly the salmon or ask a fishmonger to do it.
  5. 5Butterfly the salmon or ask a fishmonger to do it.
  6. 6Butterfly the salmon or ask a fishmonger to do it.
  7. 7Brush the inside and outside of the salmon with ⅓ cup of teriyaki.
  8. 8Brush the inside and outside of the salmon with ⅓ cup of teriyaki.
  9. 9Brush the inside and outside of the salmon with ⅓ cup of teriyaki.
  10. 10Add the wasabi mayo ingredients (3 tbsp kewpie mayo, 1½ tbsp wasabi) to a small bowl and mix well.
  11. 11Add the wasabi mayo ingredients (3 tbsp kewpie mayo, 1½ tbsp wasabi) to a small bowl and mix well.
  12. 12Add the wasabi mayo ingredients (3 tbsp kewpie mayo, 1½ tbsp wasabi) to a small bowl and mix well.
  13. 13Add all of the rice ingredients (2 ½ cups cooked sushi rice, 2 tbsp rice wine vinegar, ½ tsp salt, 2 tsp sesame oil, 1 tbsp avocado oil) to a medium-sized bowl and mix well.
  14. 14Add all of the rice ingredients (2 ½ cups cooked sushi rice, 2 tbsp rice wine vinegar, ½ tsp salt, 2 tsp sesame oil, 1 tbsp avocado oil) to a medium-sized bowl and mix well.
  15. 15Add all of the rice ingredients (2 ½ cups cooked sushi rice, 2 tbsp rice wine vinegar, ½ tsp salt, 2 tsp sesame oil, 1 tbsp avocado oil) to a medium-sized bowl and mix well.
  16. 16Spread the wasabi mayo inside the salmon.
  17. 17Spread the wasabi mayo inside the salmon.
  18. 18Spread the wasabi mayo inside the salmon.
  19. 19Fill the inside with all of the sushi rice.
  20. 20Fill the inside with all of the sushi rice.
  21. 21Fill the inside with all of the sushi rice.
  22. 22Close the salmon.
  23. 23Close the salmon.
  24. 24Close the salmon.
  25. 25Brush with more teriyaki.
  26. 26Brush with more teriyaki.
  27. 27Brush with more teriyaki.
  28. 28Top with lemon slices.
  29. 29Top with lemon slices.
  30. 30Top with lemon slices.
  31. 31Bake for 17 minutes.
  32. 32Bake for 17 minutes.
  33. 33Bake for 17 minutes.
  34. 34Remove the lemon slices.
  35. 35Remove the lemon slices.
  36. 36Remove the lemon slices.
  37. 37Brush with more teriyaki.
  38. 38Brush with more teriyaki.
  39. 39Brush with more teriyaki.
  40. 40Top with black sesame seeds, tobiko, and parsley.
  41. 41Top with black sesame seeds, tobiko, and parsley.
  42. 42Top with black sesame seeds, tobiko, and parsley.

Ingredients

  • 1 2 lb skin-on salmon tail (bones removed)
  • 1 2 lb skin-on salmon tail (bones removed)
  • 1 2 lb skin-on salmon tail (bones removed)
  • 0.33 cup teriyaki
  • 0.33 cup teriyaki
  • 0.33 cup teriyaki
  • 1 lemon sliced thin
  • 1 lemon sliced thin
  • 1 lemon sliced thin
  • 3 tbsp kewpie mayo
  • 3 tbsp kewpie mayo
  • 3 tbsp kewpie mayo
  • 1.5 tbsp wasabi
  • 1.5 tbsp wasabi
  • 1.5 tbsp wasabi
  • 2.5 cups cooked sushi rice
  • 2.5 cups cooked sushi rice
  • 2.5 cups cooked sushi rice
  • 2 tbsp rice wine vinegar
  • 2 tbsp rice wine vinegar
  • 2 tbsp rice wine vinegar
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 2 tsp sesame oil
  • 2 tsp sesame oil
  • 2 tsp sesame oil
  • 1 tbsp avocado oil
  • 1 tbsp avocado oil
  • 1 tbsp avocado oil
  • 0.33 cup teriyaki sauce
  • 0.33 cup teriyaki sauce
  • 0.33 cup teriyaki sauce
  • corn starch slurry
  • corn starch slurry
  • corn starch slurry
  • 2 tbsp black sesame seeds
  • 2 tbsp black sesame seeds
  • 2 tbsp black sesame seeds
  • 0.5 cup tobiko of choice
  • 0.5 cup tobiko of choice
  • 0.5 cup tobiko of choice
  • 2 tbsp chopped parsley
  • 2 tbsp chopped parsley
  • 2 tbsp chopped parsley

Equipment

ovensmall bowlmedium-sized bowl