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.
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!
- 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
- 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.
