Spicy Salmon Rice Cakes

Ingredients:

• Crispy Rice Cake-

  • 2 ½ cups of cooked sushi rice

  • ½ teaspoon of kosher salt

  • 2 tablespoons of rice vinegar

  • 1 tablespoon of sugar

  • Oil, enough to cover the pan for frying 

  Spicy Salmon-

  • 8 ounces of salmon, can be substituted with ahi tuna

  • 1-2 tablespoons of sriracha

  • 2 tablespoons of mayonnaise

  • 2 teaspoons of lime juice

  • 1 teaspoon of toasted sesame oil

  • 1 teaspoon of soy sauce

  • 1 teaspoon of wasabi paste

  Garnish-

  • Sliced avocado 

  • Sliced jalapenos, pickled or fresh

  • Dried seaweed (nori)

  • Toasted sesame seeds

 Instructions:

1. Begin by preparing the rice per the instructions on the package.

2. While the rice is cooking, begin making the spicy salmon mixture in a separate bowl by first dicing the salmon into small pieces. 

3. Once the salmon is cut begin adding in the sriracha, mayo, lime juice, sesame oil, soy sauce, and wasabi paste then fold until mixed well.

4. After the rice has completed cooking, stir in the additional ingredients; salt, rice vinegar, and sugar. 

5. Let the rice cool until sticky and then cut into rectangular pieces.

6. Bring the pan to medium heat and add oil to cover the bottom then place rice cakes into the pan and begin lightly frying until golden brown on each side. 

7. Now we can build the rice cakes by starting with the rice as the base, adding a layer of dried seaweed (nori), spreading the salmon mixture, then garnishing it with avocado, jalapeno, and sesame seeds.

8. Plate and enjoy as an appetizer or a meal!