Description
Delicious crispy rice cakes topped with seared salmon and a flavorful soy-ginger dressing.
Ingredients
Scale
- 2 cups cooked sushi rice
- 4 salmon fillets (about 5 oz each)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger, grated
- 2 green onions, thinly sliced
- 2 tablespoons vegetable oil for frying
- 1 tablespoon sesame seeds
- Salt and pepper to taste
Instructions
- In a small bowl, combine soy sauce, rice vinegar, sesame oil, and grated ginger. Mix to make the dressing and set aside.
- Form the cooked sushi rice into 8 compact patties about 1/2 inch thick. Place the patties on a plate and refrigerate for 10 minutes to help them hold their shape.
- Heat vegetable oil in a non-stick skillet over medium-high heat. Add the rice patties and cook for 3-4 minutes per side until golden brown and crispy. Set aside on a paper towel-lined plate.
- Season salmon fillets with salt and pepper. In the same skillet, sear the salmon skin-side down for 3-4 minutes until crispy, then flip and cook for another 2-3 minutes or until just cooked through.
- To serve, place crispy rice cakes on plates, top each with a salmon fillet, drizzle with the soy-ginger dressing, and garnish with green onions and sesame seeds.
Notes
- For tighter patties, ensure the rice is compact when forming.
- Using leftover sushi rice can save time.
- Adjust the seasoning and dressing to taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-fried
- Cuisine: Japanese
Nutrition
- Serving Size: 1 rice cake with salmon
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 60mg