Description
Delightful crispy rice salmon cakes made with sushi rice, fresh salmon, and topped with avocado and jalapeño.
Ingredients
- 1 cup sushi rice
- 1 ripe avocado
- 8 oz fresh salmon, sliced
- 1 jalapeño, sliced
- Sriracha, to taste
- 2 tablespoons sesame seeds
- Oil for frying
Instructions
- Cook sushi rice according to package instructions and let it cool.
- Form the cooled rice into small cakes.
- Heat oil in a pan over medium heat and fry the rice cakes until crispy on both sides.
- Mash the avocado and season as desired.
- Top each rice cake with smashed avocado, a slice of salmon, a jalapeño slice, a drizzle of sriracha, and sprinkle sesame seeds on top.
- Serve immediately and enjoy.
Notes
Fry rice cakes in batches to avoid overcrowding the pan. Use fresh salmon for the best flavor.
