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
- 1
Dice the Salmon
Cut the fresh salmon fillet into small cubes and place them in a bowl.
- 2
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
- 3
Combine Ingredients
In a large bowl, mix the cooked sushi rice, togarashi spice mix, beaten egg, and salt until well combined.
- 4
Form Patties
Shape the rice mixture into small patties about 2 inches in diameter.
- 5
Coat with Panko
Roll each rice patty in panko breadcrumbs until fully coated.
- 6
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
- 7
Mix Aioli Ingredients
In a small bowl, combine mayonnaise, sriracha sauce, lime juice, and minced garlic. Stir until smooth.
Assemble and Serve
- 8
Plate the Cake
Place a fried rice cake on a serving plate.
- 9
Add Salmon Tartare
Top each rice cake with a generous amount of salmon tartare.
- 10
Drizzle Aioli
Drizzle the spicy aioli over the salmon tartare.
- 11
Garnish
Sprinkle micro cilantro on top for garnish. Serve immediately.