Description
A quick and easy one-pan meal featuring crispy rice cakes topped with creamy avocado and flavorful salmon.
Ingredients
Scale
- 2 cups sushi rice
- 1 avocado
- Spicy salmon fillet
- 1 jalapeño, thinly sliced
- Sriracha sauce
- 2 tablespoons oil (canola or vegetable)
- Salt to taste
- Sesame seeds (optional)
Instructions
- Cook the sushi rice according to package instructions (15-20 minutes). Allow to cool slightly.
- Form rice cakes: Take a handful of rice and form small, round cakes (4-6 depending on size).
- In a skillet, heat oil over medium heat and fry rice cakes for 3-4 minutes on each side until crispy and golden brown.
- Meanwhile, slice and smash the avocado with salt.
- Once rice cakes are done, place on paper towels to absorb excess oil and top with smashed avocado and spicy salmon.
- Garnish with jalapeño slices, drizzle with sriracha, and sprinkle sesame seeds if desired.
- Serve warm and enjoy!
Notes
Customize toppings based on what you have; leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg