Crispy Rice with Spicy Salmon and Creamy Avocado Sauce

1. 1

   In a bowl, mix the cooked sushi rice with salt, soy sauce, and rice vinegar.

2. 2

   Shape the rice into small cakes, about 1/2 inch thick, and coat each with panko breadcrumbs.

3. 3

   Heat vegetable oil in a non-stick skillet over medium-high heat; fry the rice cakes until golden, about 3-4 minutes on each side.

4. 4

   While the rice cakes fry, prepare the spicy salmon by mixing sriracha and mayonnaise in a bowl.

5. 5

   Season the salmon fillet with salt and pepper, then sear it in a separate pan for about 2-3 minutes per side until cooked through.

6. 6

   In a blender, combine avocado, lime juice, and a pinch of salt; blend until smooth and creamy.

7. 7

   Assemble by placing rice cakes on a plate, topping with sliced salmon, and drizzling with avocado sauce.

8. 8

   Garnish with sesame seeds and chopped green onions before serving.

Per serving