Description
Enjoy the perfect combination of crispy rice cakes topped with flavorful spicy salmon in this delightful Crispy Rice Spicy Salmon recipe.
Ingredients
Units
Scale
Crispy Rice Cakes:
- 2 1/2 cups cooked sushi rice (start with 1 1/4 cup dry)
- 1/2 teaspoon kosher salt
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- Oil, for frying
Spicy Salmon:
- 8 ounces sushi-grade salmon (or ahi tuna)
- 2 tablespoons EACH: mayonnaise AND sliced scallions
- 2 teaspoons lime juice
- 1–2 tablespoon sriracha
- 1 teaspoon EACH: toasted sesame oil, soy sauce, AND wasabi paste
- 1 large avocado, mashed in a bowl
- sliced jalapeños + sushi ginger + toasted sesame seeds, for serving
Instructions
- RICE: Add the cooked rice to a glass bowl…
- SALMON: Chop the salmon on a cutting board…
- FRY RICE: Cut the rice into 15 equal pieces…
- ASSEMBLE: In a bowl, mash together the avocado…
Notes
- Instant pot sushi rice: add 1¼ cups rinsed rice and 1¼ cups water to the instant pot insert…
Nutrition
- Serving Size: 1 rice cake with salmon
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 20mg
