Salmon Rice Cakes Recipe
salmon tartare mixed w/ asian spicy aioli & rice, togarashi spices, micro cilantro*
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Ingredients
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Salmon Tartare
Rice Cakes
Spicy Aioli
Garnish
Method
Prepare Salmon Tartare
Dice the Salmon
Cut the fresh salmon fillet into small cubes and place them in a bowl.
Mix Ingredients
Add the finely chopped shallot, soy sauce, lime juice, sesame oil, salt, and black pepper to the diced salmon. Mix gently to combine.
Prepare Rice Cakes
Combine Ingredients
In a large bowl, mix the cooked sushi rice, togarashi spice mix, beaten egg, and salt until well combined.
Form Patties
Shape the rice mixture into small patties about 2 inches in diameter.
Coat with Panko
Roll each rice patty in panko breadcrumbs until fully coated.
Fry the Patties
Heat oil in a frying pan over medium heat. Fry the rice cakes for about 3-4 minutes on each side or until golden brown. Remove and let drain on paper towels.
Prepare Spicy Aioli
Mix Aioli Ingredients
In a small bowl, combine mayonnaise, sriracha sauce, lime juice, and minced garlic. Stir until smooth.
Assemble and Serve
Plate the Cake
Place a fried rice cake on a serving plate.
Add Salmon Tartare
Top each rice cake with a generous amount of salmon tartare.
Drizzle Aioli
Drizzle the spicy aioli over the salmon tartare.
Garnish
Sprinkle micro cilantro on top for garnish. Serve immediately.