Sushi-Inspired Stuffed Salmon
If your family loves sushi, you have to try this recipe!
My kids are at that stage where they're constantly arguing over everything, but one thing we can all agree on is sushi night.
My husband actually sent me this recipe from @erekav and said we needed to make it. And honestly, I'm so glad we did!
It's a whole salmon stuffed with seasoned sushi rice, creamy wasabi mayo, and a sweet and savory glaze, then finished with tobiko and sesame seeds.
And let me tell you, my kids LOVED it! I even managed to save just enough for my lunch the next day.
As a dietitian and mom of three, I love meals that bring everyone together and remind us that food is meant to be enjoyed. And this one definitely did that.
Recipe credit: This recipe was inspired by Ereka Vetrini (@erekav). Thank you, Ereka, for sharing such a delicious recipe. My family absolutely loved it!
Prep Time: 20 minutes
Cook Time: Approximately 20–30 minutes
Total Time: 40–50 minutes
Servings: 4–6
Ingredients
For the Salmon
1 large salmon tail fillet (approximately 2 pounds), skin on, bones removed and butterflied
⅓ cup teriyaki sauce or Bachán's Original Japanese Barbecue Sauce, plus additional sauce for brushing
1 lemon, thinly sliced
For the Sushi Rice Filling
2½ cups cooked sushi rice
2 tablespoons rice vinegar
½ teaspoon salt
2 teaspoons sesame oil
1 tablespoon avocado oil
For the Wasabi Mayo
3 tablespoons Kewpie mayonnaise
1½ tablespoons prepared wasabi
For Garnish
2 tablespoons black sesame seeds
½ cup tobiko (flying fish roe)
2 tablespoons chopped fresh parsley
Instructions
1. Prepare the salmon.
Preheat the oven to 400°F.
Ask your fishmonger to butterfly the salmon tail, or carefully cut it horizontally so it opens like a book without separating the two sides.
Place the salmon skin-side down on a parchment-lined baking sheet.
2. Make the wasabi mayo.
In a small bowl, combine the Kewpie mayonnaise and wasabi. Mix until smooth and set aside.
3. Prepare the sushi rice.
In a separate bowl, combine the cooked sushi rice, rice vinegar, salt, sesame oil, and avocado oil.
Gently mix until the rice is evenly seasoned.
4. Stuff the salmon.
Open the butterflied salmon and spread the wasabi mayo evenly over the inside.
Spoon the seasoned sushi rice over one side of the salmon, spreading it into an even layer.
Carefully fold the other side of the salmon over the rice to enclose the filling.
5. Add the sauce and bake.
Brush the outside of the salmon generously with teriyaki sauce or Bachán's Original Japanese Barbecue Sauce.
Arrange the lemon slices over the top.
Bake for approximately 20–30 minutes, depending on the thickness of the salmon and filling. Check the center with a food thermometer. The salmon should reach an internal temperature of 145°F, and any previously refrigerated rice should be heated to 165°F.
6. Add the finishing touches.
Remove the salmon from the oven and let it rest for a few minutes.
Remove the lemon slices and brush with a little additional sauce if desired.
Sprinkle with black sesame seeds, then top with tobiko and freshly chopped parsley.
Slice into portions and serve.
A Few Helpful Tips
Ask your fishmonger to butterfly the salmon. This makes the recipe much easier to prepare and helps create the perfect pocket for the rice filling.
Use sushi rice. Its slightly sticky texture helps hold the filling together when slicing and serving.
Add the tobiko after baking. This preserves its delicate texture and gives the finished salmon a beautiful presentation.
Adjust the wasabi to your preference. If your family isn't a fan of spicy flavors, you can use a little less.
My personal tip: The original recipe calls for teriyaki sauce, but I used Bachán's Original Japanese Barbecue Sauce instead because my family is obsessed with it. It worked so well with the salmon and sushi rice, so feel free to use whichever you prefer.
