Sushi Inspired Stuffed Salmon by @erekav

37 min

4 servings

🐟

910 g

Salmon tail

🫘

240 ml

Teriyaki sauce

🍋

1

Lemon

🥚

44 ml

Kewpie mayo

🫙

22 ml

Wasabi

🍚

400 g

Cooked sushi rice

🍚

30 ml

Rice wine vinegar

🧂

3 g

Salt

🫗

10 ml

Sesame oil

🥑

15 ml

Avocado oil

🌽

Corn starch slurry

🌱

18 g

Black sesame seeds

🐟

60 g

Tobiko

🌿

8 g

Parsley

  1. Preheat

    Preheat the oven to 400°F (205°C).

  2. Butterfly
    • skin-on salmon tail, boneless

    Butterfly the boneless salmon tail lengthwise, leaving one long side attached.

  3. Brush
    • skin-on salmon tail, boneless
    • teriyaki sauce

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

  4. Mix
    • Kewpie mayo

    Mix the Kewpie mayo and wasabi until smooth.

  5. Mix
    • cooked sushi rice
    • rice wine vinegar
    • salt

    Mix the cooked sushi rice with rice wine vinegar, salt, sesame oil, and avocado oil.

  6. Spread
    • skin-on salmon tail, boneless
    • Kewpie mayo

    Spread all of the wasabi mayo over the inside of the salmon.

  7. Step
    • skin-on salmon tail, boneless
    • cooked sushi rice

    Pack all of the seasoned sushi rice into the center of the salmon.

  8. Brush
    • skin-on salmon tail, boneless
    • teriyaki sauce
    • Cooked sushi rice

    Close the salmon around the rice and brush the exterior with the remaining teriyaki sauce.

  9. Arrange
    • skin-on salmon tail, boneless
    • lemon

    Arrange the thin lemon slices over the salmon and bake for 17 minutes.

  10. Whisk
    • corn starch
    • water
    • teriyaki sauce

    Whisk the corn starch with water, then stir it into the remaining teriyaki sauce to make a glaze.

  11. Spoon
    • lemon
    • teriyaki sauce
    • corn starch

    Remove the baked salmon's lemon slices and spoon the teriyaki glaze over the top.

  12. Sprinkle
    • black sesame seeds
    • tobiko
    • parsley

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

Sushi Inspired Stuffed Salmon by @erekav

37 min

4 servings

🐟

910 g

Salmon tail

🫘

240 ml

Teriyaki sauce

🍋

1

Lemon

🥚

44 ml

Kewpie mayo

🫙

22 ml

Wasabi

🍚

400 g

Cooked sushi rice

🍚

30 ml

Rice wine vinegar

🧂

3 g

Salt

🫗

10 ml

Sesame oil

🥑

15 ml

Avocado oil

🌽

Corn starch slurry

🌱

18 g

Black sesame seeds

🐟

60 g

Tobiko

🌿

8 g

Parsley

Preparation Steps

  1. Step 1/12

    Preheat the oven to 400°F (205°C).

  2. Step 2/12

    Butterfly the boneless salmon tail lengthwise, leaving one long side attached.

    🐟skin-on salmon tail, boneless
    🪵cutting board
    🔪chef's knife

  3. Step 3/12

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

    🐟skin-on salmon tail, boneless
    🫘teriyaki sauce
    🖌️pastry brush
    🍳baking dish

  4. Step 4/12

    Mix the Kewpie mayo and wasabi until smooth.

    🥚Kewpie mayo
    🫙wasabi
    🥣small bowl
    🥄spoon

  5. Step 5/12

    Mix the cooked sushi rice with rice wine vinegar, salt, sesame oil, and avocado oil.

    🍚cooked sushi rice
    🍚rice wine vinegar
    🧂salt
    🫗sesame oil
    🥑avocado oil
    🥣medium bowl
    🥄spoon

  6. Step 6/12

    Spread all of the wasabi mayo over the inside of the salmon.

    🐟skin-on salmon tail, boneless
    🥚Kewpie mayo
    🫙wasabi
    🥄spoon

  7. Step 7/12

    Pack all of the seasoned sushi rice into the center of the salmon.

    🐟skin-on salmon tail, boneless
    🍚cooked sushi rice
    🍳baking dish
    🥄spoon

  8. Step 8/12

    Close the salmon around the rice and brush the exterior with the remaining teriyaki sauce.

    🐟skin-on salmon tail, boneless
    🫘teriyaki sauce
    🍳baking dish
    🖌️pastry brush

  9. Step 9/12

    Arrange the thin lemon slices over the salmon and bake for 17 minutes.

    🐟skin-on salmon tail, boneless
    🍋lemon
    🍳baking dish

  10. Step 10/12

    Whisk the corn starch with water, then stir it into the remaining teriyaki sauce to make a glaze.

    🌽corn starch
    💧water
    🫘teriyaki sauce
    🥣small bowl
    🥄spoon

  11. Step 11/12

    Remove the baked salmon's lemon slices and spoon the teriyaki glaze over the top.

    🍋lemon
    🫘teriyaki sauce
    🌽corn starch
    💧water
    🍳baking dish
    🥄spoon

  12. Step 12/12

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

    🌱black sesame seeds
    🐟tobiko
    🌿parsley
    🥄spoon

Composition

Ingredients

Types

Condiments, Fruit, Grains, Seasonings, Oils, Seeds, Fish and Seafood, Herbs

Ingredients

Salmon tail, Teriyaki sauce, Lemon, Kewpie mayo, Wasabi, Cooked sushi rice, Rice wine vinegar, Salt, Sesame oil, Avocado oil, Corn starch slurry, Black sesame seeds, Tobiko, Parsley

Notes

Salmon tail (skin-on, bones removed, 1 piece), Teriyaki sauce (for brushing the salmon, Kikkoman Takumi Teriyaki sauce, for the glaze), Lemon (sliced thin), Salt (for the rice), Corn starch slurry (amount not given, for the glaze), Black sesame seeds (for garnish), Tobiko (of choice, for garnish), Parsley (chopped, for garnish)

Allergens

Soy, Wheat, Sesame, Fish

Dietetics

Dietary regimen

Pescatarian

Calories

695 kcal

Macro nutrients

Protein: 46g, Carbohydrates: 54g, Fat: 30g, Fiber: 2g, Sugar: 10g

Nutritional Information

Minerals

Sodium: 1180mg, Potassium: 890mg, Iron: 3.1mg, Calcium: 94mg

Vitamins

Vitamin D: 20mcg, Vitamin B12: 7.1mcg, Vitamin C: 12mg, Vitamin A: 72mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

17 minutes

Overall

37 minutes

Difficulty

Level

Hard (3/4)

Steps

12 steps

Equipments

Utensils

cutting board, chef's knife, small bowl, medium bowl, pastry brush, baking dish, spoon

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Dinner Party, Dinner

Origin

Source

Platform

instagram

Original Creator

@erekav

Origin

Cuisine

Japanese

Geographic

Japan, Asia

Various

Aspect

Texture

Tender, Flaky, Creamy, Sticky, Crunchy

Flavors

Umami, Savory, Sweet, Tangy, Spicy

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave seafood out longer than 2 hours), fridge : 3 days (Store in an airtight container,Refrigerate within 120 minutes), freezer : 2 months (Cool completely before freezing,Wrap tightly or use an airtight freezer-safe container)