Crispy Salmon Sushi Patties
½ C uncooked sushi rice
2 spring onions, finely sliced
400g salmon fillet, cooked, skin & bones removed (or you can use hot smoked salmon)
1 T Kewpie mayonnaise
1 T teriyaki sauce
¼ C plain flour
1 C panko breadcrumbs
2 T sesame seeds
Vegetable oil, for shallow frying
¼ green cabbage, thinly shredded
2 T pickled ginger, to serve
1/3 C Kewpie mayonnaise, extra
1 t wasabi paste
- Place the rice in a sieve and rinse under cold running water until the water runs clear. Add to a saucepan of boiling water and cook for 10 minutes or until just tender. Drain.
- Add the rice, spring onions, salmon, mayonnaise, and teriyaki sauce to a bowl. Season. Mix until well combined, then shape into 8 patties. Place the flour on a plate. Lightly whisk the egg in a small bowl. Combine the breadcrumbs and sesame seeds on a large plate. Dip the patties in the flour, shaking off excess. Working one at a time, dip the patties into the egg, then into the breadcrumb mixture, pressing firmly to coat.
- Add enough oil to the frying pan to come 1cm up the side of the pan. Heat over medium-high heat. Cook the patties for 2 minutes each side or until they are golden. Drain on a plate lined with paper towel.
- To make the wasabi mayonnaise combine the extra Kewpie mayo and wasabi paste in a bowl. Serve the patties on the cabbage with wasabi mayo and pickled ginger.
Recipe adapted from taste.com.au
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