Southeast Asian Canned Salmon & Rice Cakes with Sriracha Mayo
Looking for a way to eat more salmon without getting all that fishy taste...
Southeast Asian Canned Salmon & Rice Cakes with Sriracha Mayo
Looking for a way to eat more salmon without getting all that fishy taste...
Cooking Instructions
- 1
Before cooking cakes, place a large cast iron or other oven-safe skillet in the oven. Preheat to 400°F.
- 2
Combine the salmon, rice, egg, cilantro, shallots, lime juice and fish sauce in a large mixing bowl and mix with a fork until thoroughly combined. Using your hands, shape and lightly squeeze the mixture into cakes about 2 1/2 inches in diameter and set aside on a plate. If you have time, cover and let rest in the refrigerator. (See note below.)
- 3
Remove the hot pan from the oven with oven mitts. Coat pan with oil and place cakes in pan. (Depending on the size of your pan, you may need to cook in batches.) Return to oven and cook 5-7 minutes, until lightly browned on one side. Flip and cook for another 5-7 minutes.
- 4
While the cakes are cooking, whisk together the mayonnaise and Sriracha in a small bowl. Dollop mayonnaise on top of cakes or serve on the side for dipping.
- 5
Additional Notes
•Refrigerating the cakes for at least 15 minutes or up to one day before cooking will help them hold their shape better. Otherwise, just handle them more carefully as you cook them.
•Short-grain brown rice has a sticky texture that helps hold the cakes together better than long-grain brown rice. (The cakes will still be delicious if made with long-grain brown rice, but they will fall apart a bit during cooking.)
•You can also cook the cakes in a skillet on the stove over medium heat until browned on both sides.
•Try cooking the cakes in coconut oil for another flavor variation.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Strawberry Ohagi Rice Cakes Strawberry Ohagi Rice Cakes
This is for my children, who love strawberry daifuku. Whenever I make ordinary ohagi rice cakes, I make these too.- Small, round and not so sour strawberries are good for this recipe. I often use saga-honoka, beni hoppe or amaou strawberries.- Make sure to wrap the bean paste or dough thinly. Otherwise, it will turn into a massive rice cake. - Refer to "My Precious Ohagi"to see how to make the bean paste filling, etc. The amount of rice is more than usual because you're using it to make ohagi. If you reduce the amount, it will be difficult to cook in the rice cooker. If you use it all for strawberry ohagi, it should make around 30. Recipe by Keyua
-
Easy! Tuna Soboro Rice Cake Easy! Tuna Soboro Rice Cake
This is one of my go-to recipes. Whenever my mother went out at night, she left this for dinner... it's no exaggeration to say that I grew up eating this.I didn't add mayonnaise before. It taste richer if you add it, but you can leave it out if you prefer! It's a very hearty rice dish, so you only need to make a vegetable soup for a satisfying meal! For a 20 cm [7.9 in] diameter cake mold worth. Recipe by orange* -
Easy Ohagi and Botamochi Rice Cakes Easy Ohagi and Botamochi Rice Cakes
I made ohagi and botamochi rice cakes easily from plain cooked rice.You can sprinkle on your favourite toppings such as black sesame seeds, ground sesame seeds, aonori seaweed powder, green kinako powder, green tea powder, etc. Enjoy your original ohagi and botamochi rice cakes. (Refer to Step 7.) Recipe by Stylish Mama -
-
Easy Ohagi Rice Cakes Made with Pre-Cut Mochi and Rice Easy Ohagi Rice Cakes Made with Pre-Cut Mochi and Rice
I had a craving for ohagi rice cakes, but if I make a lot, I end up with too many leftovers. So I came up with this recipe to easily make a small portion of mochi.It's easier to work if you put some water in a bowl for wetting your hands (since the mochi sticks to your hands)Measuring the tsubu an and rolling it into balls before microwaving the mochi makes the work easier. Recipe by Jinpiyo -
Sauted Brown Rice Cake with Bok Choy and sausages 青菜炒年糕 Sauted Brown Rice Cake with Bok Choy and sausages 青菜炒年糕
My favorite quick lunch to fix within 5 minutes.
-
Healthy Tofu Shiratama Rice Cakes Healthy Tofu Shiratama Rice Cakes
I made these shiratama using tofu.Up until middle school, I had thought that shiratama dough was made with tofu.I used 160 g of well-drained tofu.The amount of ingredients are approximate, so adjust to suit your taste.If you don't have enough tofu on hand, adjust with water.A slight depression in the middle of the dumplings will help them boil quicker. Recipe by Rurika -
Easily Made With a Rice Cooker! Authentic Ohagi & Botamochi Rice Cakes Easily Made With a Rice Cooker! Authentic Ohagi & Botamochi Rice Cakes
This is my family's recipe for Ohagi.Complete the process up to making the rice balls (Step 6) while the rice dough is still hot.If you use ready made anko bean paste, evaporate the moisture by microwaving (500W) for 4 minutes.If you want to make mochi, wet a pestle with hot water. For 10 servings, a diameter of 6cm each. Recipe by Chisora -
Easy Ohagi Rice Cakes (Mochi) using Leftover Rice Easy Ohagi Rice Cakes (Mochi) using Leftover Rice
I used to always toss out leftover rice, so I thought of a way to use it.In Step 2, I wrapped a rolling pin in plastic wrap, then crushed the rice grains.In Step 6, if you wear plastic gloves, your hands will not get sticky. If you store them in the refrigerator, microwave for a minute at 500W for a delicious texture akin to sesame dumplings. Consume the same day. Recipe by xlyumilx -
3-in-1 Breaded Rice Cake 3-in-1 Breaded Rice Cake
It looks like a croquette but it is filled with three layers; sweet potato, rice cake and yam. The rice cake is a Chinese traditional food that is eaten during happy occasions.
-
Sweet Potato & Rice Salmon Cake Sliders Sweet Potato & Rice Salmon Cake Sliders
I wanted to make a filling, salmon patty recipe that had great flavor. This is IT! :)
-
Crab Stick & Mayo Rice Bowl Crab Stick & Mayo Rice Bowl
I heard from my friend that all her kid will eat is crab sticks and mayonnaise on rice. I wondered how good that could possibly taste, so I tried making it and now I'm addicted as well.Season the donburi with some black pepper for a more mature flavour.I used lettuce in this recipe to add some fibre.There aren't any special tricks to this recipe... Recipe by Mama nma
More Recipes
- Lemon Syrup | Winter with Lemons | A Fresh & Flavorful Citrus Spice 🍋
- Lemon Salt | Winter with Lemons | A Fresh & Flavorful Citrus Spice 🍋❄️
- Lemon Dill Butter – Easy, Fresh & Flavorful 🍋
- French Carrot Salad Picnic Set | Sandwich & Korean Gimbap Recipes 🥕
- Salmon Canapé & Fresh Ade – A Perfect Pairing 🌼 🍾
Comments