Description
These salmon crispy rice cakes feature golden, pan-fried sushi rice topped with a creamy, spicy salmon mixture and fresh garnishes. They deliver all the flavors and textures of your favorite sushi roll in a fun, easy-to-make appetizer or main dish.
Ingredients
- 1 1/2 cups sushi rice or short-grain rice (about 300g)
- 2 cups water (for cooking rice)
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 cup neutral oil for frying (e.g., avocado oil or canola)
- 6 ounces fresh salmon, skinless (sushi-grade preferred, or use cooked/leftover salmon)
- 2 tablespoons Kewpie mayonnaise (or regular mayo)
- 1–2 teaspoons sriracha or chili sauce (to taste)
- 1 teaspoon soy sauce
- 1 green onion, finely chopped
- 1 teaspoon lime juice (optional)
- 1/2 teaspoon toasted sesame oil (optional)
- Avocado slices (for garnish)
- Sesame seeds (for garnish)
- Nori strips (seaweed, for garnish)
- Pickled ginger (optional, for garnish)
- Thinly sliced jalapeño or red chili (optional, for garnish)
Instructions
- Rinse 1 1/2 cups sushi or short-grain rice under cold water until the water runs clear.
- Add rice and 2 cups water to a rice cooker or small saucepan. Bring to a boil, reduce to low, cover, and cook for 18 minutes. Let rest off heat, covered, for 10 minutes.
- In a small bowl, mix 3 tablespoons rice vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt until dissolved.
- Transfer warm rice to a large bowl or baking sheet. Gently fold in the vinegar mixture with a spatula, fanning the rice to cool. Let the rice cool to room temperature (about 15 minutes).
- With damp hands, scoop about 2 heaping tablespoons of rice and form into small rectangles or rounds, about 1/2 inch thick. You should get about 12 cakes.
- Arrange rice cakes on a parchment-lined plate or tray, cover loosely, and chill for 15–20 minutes.
- Finely chop 6 ounces salmon (if raw and sushi-grade) or flake cooked salmon with a fork.
- In a bowl, mix salmon with 2 tablespoons Kewpie mayo, 1–2 teaspoons sriracha, 1 teaspoon soy sauce, 1 finely chopped green onion, 1 teaspoon lime juice (if using), and 1/2 teaspoon sesame oil (if using). Mix until creamy and evenly coated. Taste and adjust seasoning.
- Heat 1/4 cup neutral oil in a nonstick skillet over medium-high heat.
- When oil shimmers, add rice cakes in a single layer (don’t crowd the pan). Fry 2–3 minutes per side, until deeply golden and crispy. Flip carefully. Drain on a paper-towel-lined plate. Repeat with remaining cakes, adding more oil if needed.
- Top each crispy rice cake with a spoonful of spicy salmon. Add avocado slices, sprinkle with sesame seeds, and garnish with nori strips, pickled ginger, and jalapeño slices if desired.
- Serve immediately while still warm and crunchy.
Notes
For best results, use sushi-grade salmon if serving raw; otherwise, cooked or leftover salmon works well. Chill rice cakes before frying to help them hold together. Wet your hands when shaping rice to prevent sticking. For a gluten-free version, use tamari instead of soy sauce. Rice cakes are best served fresh but can be reheated in a skillet or toaster oven. Customize toppings as desired.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Cuisine: Japanese
Nutrition
- Serving Size: 2-3 rice cakes with topping
- Calories: 280
- Sugar: 3
- Sodium: 400
- Fat: 9
- Saturated Fat: 1.5
- Carbohydrates: 33
- Fiber: 2
- Protein: 13
Keywords: salmon crispy rice, sushi rice cakes, spicy salmon, easy sushi, Japanese appetizer, pan-fried rice, party food, gluten-free option, meal prep, sushi at home