Sushi‑Inspired Stuffed Salmon

Preheat the oven to 400°F.

Butterfly the salmon tail (or ask your fishmonger to do it) so it opens like a book.

Brush both the interior and exterior of the butterflied salmon with 1/3 cup of teriyaki sauce.

In a small bowl, combine 3 tbsp kewpie mayo with 1½ tbsp wasabi; stir until smooth to create wasabi mayo.

In a medium bowl, toss 2½ cup cooked sushi rice with 2 tbsp rice wine vinegar, ½ tsp salt, 2 tsp sesame oil, and 1 tbsp avocado oil until the grains are evenly coated.

Spread the wasabi mayo evenly inside the salmon cavity, then fill the cavity with the seasoned sushi rice mixture.

Close the salmon, brush the outside again with the remaining 1/3 cup teriyaki sauce (add the corn‑starch slurry if a thicker glaze is desired), and top with the thin lemon slices.

Bake for 17 minutes, then remove the lemon slices.

Garnish the baked salmon with 2 tbsp black sesame seeds, ½ cup tobiko, and 2 tbsp chopped parsley before serving.