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Crispy Salmon Sushi Patties

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 egg

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



  1. 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.
  2. 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.
  3. 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.
  4. 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.


Serves 4.

Recipe adapted from


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