Sushi-Inspired Stuffed Salmon
Equipment
Ingredients
Salmon
skin-on salmon tail (skin-on, bones removed)
907 g
teriyaki sauce
80 ml
lemon (sliced thin)
1 piece
Wasabi Mayo
kewpie mayo
45 ml
wasabi
22.5 ml
Rice
cooked sushi rice (cooked)
590 ml
rice wine vinegar
30 ml
salt
2.5 g
sesame oil
10 ml
avocado oil
15 ml
Glaze
teriyaki sauce
80 ml
corn starch
5 g
Garnish
black sesame seeds
20 g
tobiko
120 g
parsley (chopped)
8 g
Instructions
Preheat oven
Preheat oven to 200°C (400°F).
Butterfly the salmon
Butterfly the salmon tail or ask your fishmonger to do it.
Brush with teriyaki
Brush the inside and outside of the salmon with teriyaki sauce.
Mix wasabi mayo
Add kewpie mayo and wasabi to a small bowl and mix well.
Prepare sushi rice
Mix cooked sushi rice with rice wine vinegar, salt, sesame oil, and avocado oil.
Assemble salmon
Spread wasabi mayo inside the salmon, fill with sushi rice, close, brush with more teriyaki, and top with lemon slices.
Bake the salmon
Bake at 200°C for 17 minutes until salmon is cooked through.
Garnish and serve
Remove lemon slices, top with black sesame seeds, tobiko, and chopped parsley.
Original recipe
Storage
Best consumed fresh. Store in airtight container in refrigerator. Do not freeze due to rice texture.
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