Crispy Rice Cakes with Spicy Salmon

rice-cakes-with-salmon

My husband and I recently checked out a new sushi place in our area. My husband was blown away by this raw tuna dish I picked out. The spicy tuna was served over these crispy rice cakes. He gushed over the dish and told me that I had to cook up something similar as soon as possible.

His raw fish of choice is usually salmon.  So the next weekend, he made a beeline for the market and bought around a half a pound of sushi-grade wild salmon.

He pulled out the rice cooker and begged me to make my version of the dish.

I made some sushi rice and seasoned it. I then shaped it in to various shapes. I tried shaping it both with my hands and with a rice mold. I then pan fried it in a combination of rice bran oil and sesame oil. While frying the rice cakes, I lightly sprinkled the cakes with some soy sauce for extra flavor.

While the rice cakes were crisping up, I got to work on the salmon.

I skinned the salmon. I saved the salmon skin for sushi rolls.  I then chopped up the salmon in to small bits. I mixed the salmon with some mayonnaise, some sriracha, sesame oil and chopped scallions.

chopping-salmon

mixing-salmon

I served this mixture on top of the rice cakes. You can dip the rice cakes in additional soy sauce if desired or serve with wasabi or even more sriracha. Enjoy!

Crispy Rice Cake with Spicy Salmon
 
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Ingredients
  • 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
  1. Cook the sushi rice and season with seasoned rice vinegar.
  2. Chop up the raw salmon and place in a bowl.
  3. Mix in the mayonnaise, sriracha, sesame oil and scallions.
  4. 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.
  5. Place a dollop of the salmon mixture over each rice cake and enjoy! Serve with soy sauce, extra sriracha and/or wasabi.

rice-cakes-with-salmonwith text

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