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Ingredients
- Serves 1
40g cooked Japanese sushi rice
1 tbsp Furikake
½ tsp white vinegar
240 g salmon fillet
1 tsp Japanese chili powder
1 tsp crushed black pepper
Salt to taste
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Stuffed Salmon with Furikake
Stuffed Salmon with Furikake is a complete meal on its own offering carbs and protein in one dish. The sushi rice in this dish offers a sour and starchy mix to the ensemble. Crunchy on the outside from the Furikake and Japanese chilli powder topping yet succulent and tender on the inside, this dish is a winner.
- Easy
- 10 min
- 15 min
- 5 min
- 7 steps
- 7 Ingredients
- Easy
- 7 steps
- 7 Ingredients
- 10 min
- 15 min
- 5 min
Directions
-
Preparing the stuffing
- Add ½ tbsp of Furikake and the vinegar to the rice. Mix well.
-
Preparing the salmon
Place the salmon fillet skin side down on a plate. Make a slit in the middle of the salmon fillet to form a pocket.
Season the salmon fillet with salt and a pinch of Japanese chili pepper.
Shape the rice stuffing into an oblong shape and stuff into the salmon pocket.
Sprinkle black pepper along with the remaining Furikake and Japanese chili pepper onto the salmon.
-
Cooking the salmon
- Cook the salmon in an air fryer at 180ºC for approximately 15 minutes.
Line the air fryer with parchment paper to avoid the salmon from sticking to the base of the air fryer.
Plate & Serve!
- Remove the salmon from the air fryer and serve on a plate.
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