Place the chopped scallops and shredded surimi in a bowl. Add the mayonaise, the sirachi, rice vinegar, salt, pepper and parsley, stir to combine. Add the egg white and gently fold mixture. The egg white acts as a binder to hold the stuffing together. Slice a pocket in the salmon fillet from the center out, but don't go all the way through. Repeat with other side. Flip open the salmon and place a large dollop of stuffing in the fish. Fold back the flaps to make a cool presentation. Baste with the melted butter, sprinkle it with the panko crumbs and season with salt and pepper. Bake in a 400-degree oven until the fish is just cooked.
This stuffing is awesome for stuffed mushrooms too!
1 pound surimi 1 pound scallops 1/2 cup mayonaise 1/4 cup Srirachi 1/4 cup rice vinegar 2 tablespoons chopped parsley 1 egg white 2 teaspoons butter 1.5 tablespoons panko