Directions
- 1Preheat oven to 400°F.
- 2Butterfly the salmon or ask a fishmonger to do it.
- 3Brush the inside and outside of the salmon with ⅓ cup of teriyaki.
- 4Add the wasabi mayo ingredients (3 tbsp kewpie mayo, 1½ tbsp wasabi) to a small bowl and mix well.
- 5Add 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.
- 6Spread the wasabi mayo inside the salmon.
- 7Fill the inside with all of the sushi rice.
- 8Close the salmon.
- 9Brush with more teriyaki.
- 10Top with lemon slices.
- 11Bake for 17 minutes.
- 12Remove the lemon slices.
- 13Brush with more teriyaki.
- 14Top with black sesame seeds, tobiko, and parsley.
Ingredients
- 1 2 lb skin-on salmon tail (bones removed)
- 0.33 cup teriyaki
- 1 lemon sliced thin
- 3 tbsp kewpie mayo
- 1.5 tbsp wasabi
- 2.5 cups cooked sushi rice
- 2 tbsp rice wine vinegar
- 0.5 tsp salt
- 2 tsp sesame oil
- 1 tbsp avocado oil
- 0.33 cup teriyaki sauce
- corn starch slurry
- 2 tbsp black sesame seeds
- 0.5 cup tobiko of choice
- 2 tbsp chopped parsley
Equipment
ovensmall bowlmedium-sized bowl
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