Description
A delightful dish that combines crispy rice cakes with fresh salmon, creamy avocado, and a hint of spice from jalapeño, creating a perfect balance of flavors and textures.
Ingredients
Scale
- 1 cup sushi rice
- 8 oz fresh salmon
- 1 ripe avocado
- 1 fresh jalapeño
- 2 tbsp sriracha sauce
- 1 tbsp sesame seeds
- 1 tsp salt
- 2 tbsp cooking oil
Instructions
- Cook the sushi rice according to package instructions and allow to cool for 10 minutes.
- Form the cooled rice into compact cakes, about 2 inches in diameter.
- Heat cooking oil in a non-stick skillet over medium heat.
- Pan-fry the rice cakes for 3-4 minutes per side until golden brown and crispy.
- Mash the avocado in a bowl with a pinch of salt.
- Slice the salmon thinly with a sharp knife.
- Assemble each rice cake with a layer of mashed avocado and a slice of salmon.
- Add a slice of jalapeño on top of the salmon.
- Finish with a drizzle of sriracha and a sprinkle of sesame seeds before serving.
Notes
Serve with sides like edamame or seaweed salad for a complete meal. Consider using an air fryer for a healthier alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 0g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg