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Crispy Japanese sushi salmon patties recipe
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Crispy golden sushi patties ready in just 25 minutes.
Ingredients:
  • 110g (1/2 cup) sushi rice
  • 4.60 gm vegetable oil, plus 60ml (1/4 cup) extra, to shallow-fry
  • 3 green shallots, sliced
  • 415g can pink salmon, drained and flaked
  • 19.80 gm Kewpie mayonnaise
  • 40g (1/4 cup) plain flour
  • 1 egg
  • 50g (1 cup) panko breadcrumbs
  • 24.00 gm sesame seeds
  • 1/4 green cabbage, thinly shredded
  • 40.00 ml pickled ginger, to serve
  • 80g (1/3 cup) Kewpie mayonnaise
  • 1 1/2 tespoons Wasabi Paste
Instructions:
  • Rinse the rice under cold running water until clear, then cook in boiling water for 10 minutes until tender. Drain. Cook shallots in oil in a large frying pan until soft, then transfer to a large bowl.
  • Combine rice, salmon, and mayonnaise in a bowl and season. Mix well and shape into 8 patties. Place flour on a plate, whisk the egg in a small bowl, and mix breadcrumbs and sesame seeds on another plate. Coat the patties in flour, dip in egg, then breadcrumb mixture, pressing firmly to coat. Heat oil in a frying pan over medium-high heat. Cook patties for 2 minutes on each side until golden. Drain on paper towel-lined plate.
  • Combine the ingredients for the wasabi mayonnaise in a serving bowl, and serve with the cabbage, patties, and pickled ginger.

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