Description
Deliciously crispy rice cakes topped with flaked salmon, seasoned perfectly for a delightful savory treat.
Ingredients
Scale
- 2 cups sushi rice
- 2 ½ cups water
- 1 lb salmon fillet (skinless)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon green onion (thinly sliced)
- 1 tablespoon furikake seasoning
- Oil for frying (vegetable or canola)
- Avocado slices (optional, for topping)
- Spicy mayo (optional, for drizzling)
Instructions
- Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a pot, and bring to a boil. Once boiling, cover and reduce heat to low, simmering for about 15 minutes or until all water is absorbed. Remove from heat and let it sit covered for 10 minutes.
- In a small bowl, combine soy sauce, rice vinegar, and sesame oil. Stir this mixture into the cooked sushi rice, mixing well.
- Allow the seasoned rice to cool slightly. Once manageable, take about ¼ cup of rice and form it into a compact cake. Repeat with the remaining rice.
- While the rice is cooling, season the salmon fillet with salt and pepper. Sear the salmon in a hot skillet over medium heat for about 3-4 minutes on each side, until cooked through. Remove from heat and let it rest before flaking it into bite-sized pieces.
- In the same skillet, add enough oil to cover the bottom. Heat over medium-high heat. Carefully place the rice cakes into the hot oil and fry until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels to remove excess oil.
- Place the crispy rice cakes on a serving platter. Top each cake with flaked salmon. Sprinkle with furikake seasoning and garnish with green onions.
- If desired, add avocado slices on top of the salmon and drizzle with spicy mayo for an added kick.
Notes
- This dish can be served warm or at room temperature.
- Feel free to customize the toppings based on your preferences.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 2 cakes
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg