Chilli Salmon Crispy Rice Cakes

Chilli Salmon Crispy Rice Cakes Ingredients

2 cups sushi rice140ml sushi seasoning200g sushi grade salmon1 tbsp Japanese mayo (I use Kewpie mayo)1 tbsp Sriracha (or hot sauce)1 tsp sesame oil1 tbsp soy sauceHandful of spring onions1 tbsp sesame seeds, toastedOptional garnishes: sesame seeds, green onion, nori, jalapeños, Togarashi Nanami or chilli powder

Steps

Cook your rice according to packet directions.Stir in your sushi seasoning.Press into a lined cake tin, patting firmly with a spoon.Set it aside to let it cool and firm up, best done in the fridge (at least 1 hour).In a bowl, add your salmon and seasonings for the salmon and mix until combined.Season to taste you may need to add more of each sauce you want it to be chilli. Set aside.Once rice is firm, slice into rectangles. Shallow fry with neutral flavoured oil in a pan until crispy, about 5 minutes each side.Once golden brown and crisp, top it off with your salmon mixture and garnishes.I’ve topped it with Togarashi Nanami spice (chilli) and spring onions.