Spicy Salmon & Crispy Rice Cakes

with Sesame Cucumber Slaw & Furikake

Allergens: Fish, Soy, Wheat, Milk, Sesame, Eggs

Total: 20 min • Prep: 5 min

Servings:
Ingredients

  • Ponzu Sauce

    6 milliliters

  • Cornstarch

    2 tablespoon

  • Microwavable Rice

    1 unit

  • Wasabi Furikake

    1 unit

  • Sesame Dressing

    1½ ounce

  • Cream Cheese

    2 tablespoon

  • Mini Cucumber

    2 units

  • Mayonnaise

    2 tablespoon

  • Coleslaw Mix

    4 ounce

  • Sriracha

    2 teaspoon

  • Salmon

    10 ounce

  • Salt

    1 teaspoon (tsp)

  • Cooking Oil

    1½ tablespoon (tbsp)

  • Cooking Oil

    1 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • Adjust rack to top position. Heat broiler to high. Wash and dry produce.

  • Pat salmon* dry with paper towels. Rub all over with a drizzle of oil; season with salt and pepper. Place, skin sides down, on a foil-lined baking sheet. Broil on top rack until salmon is cooked through, 4-8 minutes. 

  • Once salmon is done, use a fork to flake fish into a medium bowl (discard skin). Add cream cheese, mayonnaise, Sriracha, and ponzu; stir to combine. Set aside until ready to serve.

Ingredient Quantities

  • Cream Cheese

    2 tablespoon

  • Mayonnaise

    2 tablespoon

  • Salmon

    10 ounce

  • Salt

    1 teaspoon (tsp)

2

  • While salmon cooks, massage rice in package to break up grains; partially open package. Microwave until warmed through, 1½-2 minutes. Transfer to a second medium bowl to cool.

  • While rice cools, trim and thinly slice cucumbers.

  • Once rice is cool enough to handle, shape into four cakes (eight cakes for 4 servings), about 2-3 inches wide. TIP: Pack the rice tightly so the cakes don’t fall apart while cooking.

  • Place cornstarch on a plate; add rice cakes and turn to coat.

 

Ingredient Quantities

  • Cornstarch

    2 tablespoon

  • Salmon

    10 ounce

3
  • Heat a ¼-inch layer of oil in a large, preferably nonstick, pan over medium-high heat.
  • Once oil is hot, add rice cakes; fry until golden brown on one side, pressing down occasionally, 3-4 minutes. Flip and cook until golden brown on second side, 1-2 minutes more. (For 4 servings, fry in batches.)
  • Transfer rice cakes to a paper-towel-lined plate.
4
  • In a large bowl, combine coleslaw mix, cucumbers, and dressing; season with salt and pepper. Toss to coat.

  • Divide sesame cucumber slaw and rice cakes between plates. Top rice cakes with spicy salmon. Sprinkle wasabi furikake over salmon and serve.

Ingredient Quantities

  • Coleslaw Mix

    4 ounce

  • Salmon

    10 ounce

  • Salt

    1 teaspoon (tsp)