Description
A unique dish combining crispy rice cakes with fresh salmon and avocado for a delightful sushi-style experience.
Ingredients
- Sushi rice
- Water
- Salt
- Avocado
- Fresh salmon
- Jalapeño
- Sriracha
- Sesame seeds
- Oil for frying
Instructions
- Cook the sushi rice: Rinse the rice in cold water, combine with water (1 cup rice to 1.2 cups water), bring to a boil, reduce to low, cover, and simmer for about 15-20 minutes, then fluff with a fork and mix in salt.
- Cool and form rice cakes: Allow rice to cool slightly, mold into flat round cakes about 1/2 inch thick, and place on a tray.
- Fry the rice cakes: Heat oil in a frying pan over medium heat, fry cakes for 3-4 minutes on each side until golden brown, then drain on paper towels.
- Prepare the spicy salmon: Dice fresh salmon, mix with sriracha in a bowl to taste.
- Assemble the dish: Start with a rice cake, add smashed avocado, then top with spicy salmon mixture.
- Garnish and serve: Add sliced jalapeño and sprinkle sesame seeds on top. Serve immediately for best texture.
Notes
Best enjoyed fresh. Store leftover components separately and reheat rice cakes in a pan to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 40mg
Keywords: Crispy Rice, Salmon, Sushi, Appetizer, Pescatarian, Asian Cuisine, Fried Rice Cakes