Servings

4

Prep Time

12 minutes

Cook Time

15 minutes

Nutrition

Calories 340, Carbs 47 grams, Fat 8 grams, Protein 22 grams

Ingredients

Ingredients for the rice

• 3/4 cup brown sushi rice, rinsed until the water runs clear
• 1 ¼ cups water (or 1 ¾ cups water if cooking on the stove top)
• 1 tablespoon unseasoned rice vinegar
• 1 tablespoon agave
• 3/4 teaspoon kosher salt
• high heat oil such as avocado, grapeseed or canola, as needed

Ingredients for the hand vinegar

• 1/2 cup water
• 2 teaspoons unseasoned rice vinegar

Ingredients for the salmon

• 4 tablespoons mayonnaise
• 3 tablespoons sriracha
• 1 teaspoon tamari (can substitute soy sauce, mushroom “soy” sauce or coconut aminos)
• 1/2 small shallot, minced
• 12 ounces high quality salmon filet*
• 1 small avocado, diced small
• 1/2 English cucumber, peeled and diced small
• 3 scallions, thinly sliced
• furikake or toasted sesame seeds, for garnish

Directions

1. To make the sushi rice: Place the rinsed rice in a rice cooker or medium sauce pot with a lid and cover with water. Cook according to manufacturers’ instructions or, if doing it on the stove top, bring to a simmer then cover, lower the temperature to medium and cook for 30 minutes or until the water is absorbed and rice is cooked through. Keep covered and remove from the heat.
2. While the rice is cooking, combine the rice vinegar, agave and salt in a small sauce pot. Cook over medium heat, stirring occasionally, until the agave is dissolved and the liquid has thickened slightly. Remove from the heat.
3. Using a rice paddle, bowl scraper or wooden spoon, make a few slashes in the rice. Carefully pour the rice vinegar mixture over the rice and use the same cutting motions to fluff and combine. It’s important to use a cutting motion rather than stirring to maintain the integrity of the rice kernels.
4. Make your hand vinegar by combining the water and vinegar in a small bowl (this will help to keep the rice from sticking to your hands while we form the patties).
5. Grab a piece of parchment, wax paper or lightly oiled plastic wrap. Wet your hands in the hand vinegar and grab 2 tablespoons of rice. Form into a ball then place in the folded parchment paper. Press down lightly to form a disc. Set aside and repeat until all of the rice has been formed.
6. Heat a cast iron skillet or sauté pan over medium high heat with enough oil to the pan to cover the bottom and allow it to get hot. Line a plate or sheet tray with paper towels or a cooling rack. When the oil is shimmering add the rice patties to the pan, making sure not to overcrowd it; there should be at least 1 inch between each rice patty.
7. Cook for approximately 4 to 5 minutes or until golden brown. Using a fish spatula, flip and cook the other side until golden brown, adding more oil as needed. Remove to a paper lined plate or cooling rack.
8. To make the spicy salmon: In a medium bowl stir together the mayonnaise, sriracha, tamari and minced shallot until well mixed. Fold in the salmon, avocado, cucumber and scallions. Taste and adjust the seasoning as needed.
9. Top each crispy rice patty with a quenelle (nice spoonful) of the spicy salmon mixture. Garnish with furikake or sesame seeds if desired.