Sriracha Salmon Rice Cakes
Lightly fried sushi rice, topped with avocado and creamy sushi-grade salmon.
Ingredients:
250g Yutaka Sushi Rice
400g Sushi-Grade Salmon (cut into small cubes)
2tbsp Mirin
1tbsp Rice Vinegar
1 Avocado (thinly sliced)
2tbsp Japanese Mayonnaise
1tsp Sriracha
1/2tsp Soy Sauce
1 Spring Onion (thinly sliced)
1/2tsp Sesame Oil
1tsp Roasted Black Sesame Seeds
Method:
Cook the rice as instructed on the packet, and season with rice vinegar and mirin.
Let it cool off completely, then transfer it into a container lined with cling film.
Flatten it out at about 1 inch thickness and cover with the overlapping cling film.
Place in the fridge for a couple of hours to settle.
In a small bowl, combine the mayonnaise, sriracha, sesame oil, soy sauce, and spring onion.
Mix well, then add the salmon and gently combine.
Cover and place it in the fridge.
Remove the rice from the fridge and flip it onto a chopping board.
Using a cookie cutter, gently create little patties. Be gentle, as the rice might break.
Alternatively, you can just cut it into small cubes.
Lightly fry them in a hot skillet with little oil on both sides.
To assemble, place some sliced avocado over them, followed by a spoonful of the salmon mixture.
Finish off with roasted sesame seeds and serve immediately.
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