Crispy, golden-baked sushi rice cakes packed with tender finely diced salmon, green onions, nori, sesame seeds, fresh grated ginger, and a kick of sriracha in the mix, topped with creamy fresh avocado slices and an extra sriracha drizzle. Using cold leftover rice allows the starch structure to hold together and crisp up perfectly, while raw diced salmon and an egg bind the mixture seamlessly into savory rice patties.
Prep time: 15 mins
Cook time: 20 mins
Yield: 6–8 rice cakes (2 portions)
Ingredients
Crispy Salmon Rice Cake Base
1.5 cups cooked sushi rice (cold leftover rice works best!)
8 oz fresh skinless salmon fillet, finely diced or minced
1 large egg
1/2 tbsp sriracha
1 tsp fresh ginger, grated (optional)
1/2 tbsp soy sauce
1 tbsp sweet chili sauce
1/3 tsp sesame oil
2 scallions (green onions), finely sliced
1 sheet nori (dried seaweed), crumbled or shredded
1 tbsp sesame seeds (mixed black and white)
Toppings & Garnishes
1/2 ripe avocado, sliced
1–2 tsp sriracha (for drizzling)
Extra sesame seeds and sliced green onions
Step-by-Step Instructions
Prepare Rice & Salmon Mixture: In a large bowl, combine cold leftover sushi rice, finely diced salmon, sriracha, grated fresh ginger, soy sauce, sweet chili sauce, sesame oil, sliced green onions, crumbled nori, sesame seeds, and crack in the egg.
Mix & Bind: Using a gloved hand or spoon, mix all the ingredients thoroughly until cohesive and sticky.
Shape Rice Cakes: Scoop equal portions of the mixture and press firmly into round, flattened patty discs. Place them on a parchment-lined baking sheet.
Bake Until Crispy: Sprinkle the top of each patty with extra sesame seeds. Bake in the oven at 400°F (200°C) for 15–18 minutes, then broil on high for 2–3 minutes until the edges are golden, crisp, and the salmon inside is fully cooked.
Top & Serve: Transfer warm rice cakes to a plate, top each with fresh avocado slices, and finish with an extra drizzle of sriracha!