salmon tartare mixed w/ asian spicy aioli & rice, togarashi spices, micro cilantro*

Cut the fresh salmon fillet into small cubes and place them in a bowl.

Dice the Salmon

Add the finely chopped shallot, soy sauce, lime juice, sesame oil, salt, and black pepper to the diced salmon. Mix gently to combine.

Mix Ingredients

In a large bowl, mix the cooked sushi rice, togarashi spice mix, beaten egg, and salt until well combined.

Combine Ingredients

Shape the rice mixture into small patties about 2 inches in diameter.

Form Patties

Roll each rice patty in panko breadcrumbs until fully coated.

Coat with Panko

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.

Fry the Patties

In a small bowl, combine mayonnaise, sriracha sauce, lime juice, and minced garlic. Stir until smooth.

Mix Aioli Ingredients

Place a fried rice cake on a serving plate.

Plate the Cake

Top each rice cake with a generous amount of salmon tartare.

Add Salmon Tartare

Drizzle the spicy aioli over the salmon tartare.

Drizzle Aioli

Sprinkle micro cilantro on top for garnish. Serve immediately.

salmon rice cakes

Recipe information

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