Crispy Japanese sushi salmon patties


Recipe may contain gluten, milk, fish, soy and sesame.

Fried until golden, these irresistible sushi patties are on the table in 25 minutes flat.

13 Ingredients

  • 110g (1/2 cup) sushi rice

  • 1 tsp vegetable oil, plus 60ml (1/4 cup) extra, to shallow-fry

  • 3 green shallots, sliced

  • 415g can pink salmon, drained and flaked

  • 1 tbsp Kewpie mayonnaise

  • 40g (1/4 cup) plain flour

  • 1 egg

  • 50g (1 cup) panko breadcrumbs

  • 2 tbsp sesame seeds

  • 1/4 green cabbage, thinly shredded

  • 2 tbsp pickled ginger, to serve
  • wasabi mayonnaise

  • 80g (1/3 cup) Kewpie mayonnaise

  • 11/2 tespoons S&B Wasabi Paste

3 Method Steps

  • Step 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. Meanwhile, heat the oil in a large frying pan over medium heat. Add the shallots and cook for 2 minutes or until soft. Transfer to a large bowl.

  • Step 2

    Add the rice, salmon and mayonnaise to the 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.

  • Step 3

    To make the wasabi mayonnaise combine the ingredients in a serving bowl. Serve with the cabbage, patties and pickled ginger.

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Nutritional Information

Per serving

  • 615

  • 2575 kj

  • 43.6g

  • 6.4g

  • 2.2g

  • 23.7g

  • 31.9g

All quantities above are averages

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