Crispy rice cakes with spicy salmon, avocado & salmon roe.

I’ve seen crispy rice cakes all over the internet, so I had to give them a go. I put my own spin on it and added salmon roe, avocado mash and cucumber for freshness. They were soooo good and super easy to make!

Make sure you grab sashimi-grade Salmon (you can sub salmon for raw Tuna too). Go to your local fishmonger (not the supermarket) as it’s usually fresher. I get mine from the Auckland Fish market.

WATCH: If you’re a visual learner, watch me make this recipe here.

Crispy rice cakes with spicy salmon, avocado & salmon roe

The best way to impress friends and family, these appetisers are easy to assemble and always a winner.

Print Recipe Pin Recipe

Cook Time 30 mins

Course Appetiser, Lunch, Snack

Cuisine Asian

Servings 3 people (as an appetiser)

Ingredients

  

Salmon

• 70-100 grams Salmon (sashimi grade)
• Salmon roe (optional)
• Spring onions (chopped)
• ½ tablespoon Kewpie mayo
• ½ tablespoon Sriracha chilli sauce

Crispy Rice

• Neutral oil (e.g. sunflower, canola, grapeseed)
• 1 tablespoon Sesame oil
• ¾ cup Sushi rice
• 1 tablespoon Mirin
• 1 tablespoon Soy sauce
• A sprinkle Salt flakes

Avocado puree

• ½ Avocado
• 1 teaspoon Lemon
• A sprinkle Salt flakes

Garnish

• Black sesame
• Cucumber sliced thinly
• Spring onions

Instructions

 

Season the rice

• Cook the rice. When it's done cooking, season with sesame oil, mirin, a pinch of salt and soy sauce. Mix through evenly.
• To shape the rice, line a square baking tin or container with glad wrap. Spread rice on it evenly.Then pop in the fridge while you prepare the salmon.

Season the salmon

• Chop the salmon into small cubes. Mix it in sriracha, kewpie mayo, pinch of salt, sliced spring onions and set it aside.

Make the avocado mash

• Add avocado, salt, and lemon juice to a bowl. Mix & mash together.

Fry the rice cake

• Remove the rice and place it onto a chopping board, be careful not to break it. Cut the rice into little squares/rectangles. Use your hands to press and shape them to your preferred size/thickness. Just ensure the rice is tightly squished together so they don't come lose in the pan!
• In a pan on high heat, add oil (about ½cm deep). Add rice cakes. Cook one side until golden brown and flip to cook the other side through.

Assemble

• On the crispy rice cakes, add avocado mash, sliced cucumber, salmon, garnish with spring onion, sesame seeds, salmon roe and a drizzle of lemon juice.

Notes

The best way to impress friends and family, these appetisers are easy to assemble and always a winner.

Keyword Asian, Salmon, Seafood