1.5 cups raw sushi rice, cooked and seasoned (use this recipe)
.40 lbs of sushi-grade wild salmon
1 tbsp. mayonnaise
1 tbsp. sriracha
1 tsp. sesame oil
4 scallions. Chopped plus extra for garnish
1-2 tbsp. rice bran oil
2 tsp. sesame oil
soy sauce or tamari
Instructions
Cook the sushi rice and season with seasoned rice vinegar.
Chop up the raw salmon and place in a bowl.
Mix in the mayonnaise, sriracha, sesame oil and scallions.
Form the cooked sushi rice in to shapes and fry in the heated and oiled pan. Let the rice cakes brown a bit on each side. Sprinkle soy sauce over the rice cakes and brown some more. The rice cakes should be crispy.
Place a dollop of the salmon mixture over each rice cake and enjoy! Serve with soy sauce, extra sriracha and/or wasabi.
Recipe by Confident Cook, Hesitant Baker at https://confident-cook.com/2013/11/crispy-rice-cakes-with-spicy-salmon.html