Ingredients
Scale
- 1 cup sushi rice
- 1 1/2 cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- 200g fresh salmon, diced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp grated ginger
- 1 tbsp vegetable oil
- 1 green onion, chopped
- 1 tsp sesame seeds
Instructions
- Rinse the sushi rice under cold water until the water runs clear.
- Cook the rice with water in a rice cooker or pot until tender.
- Mix rice vinegar, sugar, and salt in a small bowl, then fold into the cooked rice.
- Heat vegetable oil in a pan over medium-high heat.
- Form small rice patties and cook until crispy on both sides.
- In another pan, sauté salmon with soy sauce, sesame oil, and ginger until cooked.
- Top crispy rice patties with the cooked salmon.
- Garnish with chopped green onion and sesame seeds.
Notes
- Use fresh salmon for best results.
- Adjust soy sauce to taste.
- Serve immediately for maximum crispiness.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Pan-frying
- Cuisine: Japanese
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 35mg