Salmon Cakes

Pescatarian, Salmon

Salmon

Ingredients

  • 1 Cup Calrose Rice
  • 1 Cup Water
  • 2 Tbsp Rice Vinegar
  • 1 ½ Tbsp Cane Sugar
  • Pinch of Salt
  • ¼ Cup Japanese Mayo
  • 2-3 Tbsp Sriracha Sauce
  • ½ Tsp Cane Sugar
  • 2 Tsp Tamari Sauce
  • 1 Tsp Sesame Oil
  • 12 oz Salmon
  • 2 Tbsp Serrano Peppers
  • 2 Tbsp Scallions
  • 2 Tbsp Chopped Scallions
  • 1 Chopped Serrano Pepper
  • 2 tbsp Cilantro
  • ½ Tbsp Rice Vinegar
  • ½ Juice of an Orange
  • ½ Juice of a Lemon

Instructions

1
Make the rice first by cooking it with the water, vinegar, sugar and a pinch of salt.
2
Cook until done and place it on a tray flattening it out with a spatula or a cooking roll.
3
Refrigerate for at least 2 hours to make the rice harden.
4
In the meantime add the ingredients for the salmon sauce and mix together with the chopped raw salmon until well combined.
5
Top this with serrano pepper and well chopped scallions.
6
Remove the rice sheet from the fridge and cut into pieces to slightly fry with some oil.
7
Prepare the dipping sauce by adding all the ingredients of the sauce together and mix well.
8
Grab a rice tostada and top it with salmon mixture and then dip it into the sauce.
9
Enjoy!

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