Spicy Sweet-Chili Salmon and Crispy Rice Cakes
with Avocado and Coleslaw- Salmon
- Sesame
- Soy
- Wheat
- Mustard
- Egg
- Gluten
- Sulphites
- Sesame
- Wheat
- Soy
- Milk
- Mustard
- Peanuts
- Fish
- Egg
- Tree nuts
- Crustaceans
- May contain traces of allergens
- Gluten
Ingredients: Salmon fillets • Coleslaw mix (red cabbage, greeen cabbage, carrot) • Calrose rice • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Rice vinegar (rice vinegar, sugar, salt) • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Ginger • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Sesame oil • Black sesame seeds • Green onion • Togarashi Spice Blend (soy, sesame, wheat) (spices, salt, white sesame seed, dehydrated vegetables (garlic, red bell pepper), black sesame seed, orange peel, sugar, dehydrated soy sauce (soy sauce [soybeans, wheat, salt], maltodextrin, salt) dried seaweed, tomato powder, canola oil, silicon dioxide).
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
¾ cup
Sticky Rice
(Contains: Sulphites, Sesame, Wheat, Soy, Milk, Mustard, Peanuts, Fish, Egg, Tree nuts, Crustaceans, May contain traces of allergens)
2 unit(s)
Green Onion
3 tbsp
Guacamole
2 tbsp
Seasoned Rice Vinegar
(Contains: May contain traces of allergens, Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
2 tbsp
Sweet Chili Sauce
(Contains: Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard, May contain traces of allergens)
170 g
Coleslaw Cabbage Mix
4 g
Togarashi Spice
(Contains: May contain traces of allergens, Sesame, Soy, Milk, Mustard, Tree nuts, Peanuts, Sulphites, Wheat)
7 g
Black Sesame Seeds
(Contains: Egg, Peanuts, Soy, Sulphites, Mustard, Milk, Crustaceans, Tree nuts, Wheat, Fish, May contain traces of allergens, Sesame)
2 tbsp
Mayonnaise
(Contains: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame, May contain traces of allergens, Mustard, Egg)
30 g
Ginger
1 tbsp
Sesame Oil
(Contains: Wheat, Soy, Milk, Egg, Sulphites, Gluten, Crustaceans, Mustard, Fish, May contain traces of allergens, Sesame)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
½ tbsp
All-Purpose Flour*
(Contains: Gluten)
Nutrition Values
Cooking Steps
- Before starting, preheat the broiler to high. Wash and dry all produce.
- Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
To the boiling water, add rice. Stir, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. - Thinly slice green onions.
- Peel, then mince or grate ginger.
- Meanwhile, pat salmon dry with paper towels.
- To a foil-lined baking sheet, add salmon. Spread half the sweet chili sauce onto salmon and season with salt and pepper.
- Broil salmon in the middle of the oven for 10-12 min, until cooked through.**
- When salmon is done, break salmon up into large flakes/pieces, removing and discarding skin.
- To a medium bowl, add half sesame oil, half the ginger, half the rice vinegar, 1 tsp (2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then whisk to combine.
- To a large bowl, add rice, 1/2 tbsp (1 tbsp) flour, remaining rice vinegar, half the togarashi and half the green onions. Season with salt.
- Fold and fluff rice until rice is coated and there's no loose flour.
- Spread evenly onto a baking sheet. Shape into a 8x11-inch rectangle.
- Place in the freezer for 5-7 min to cool. (NOTE: Rice will still be warm but cool enough to handle.)
- Rinse and dry the bowl.
- Remove rice from freezer. Using a knife, score rice into 4 (8) equal sections.
- Lightly grease hands with oil.
- Working with one portion at a time, form and press into a tight ball. Press the ball into rough 3-inch-wide, 3/4-inch-thick disks. Grease hands as needed to prevent sticking.
- Transfer to a small tray.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium. When hot, add rice cakes. (NOTE: Don't crowd the pan; cook in 2 batches, if needed.) Pan-fry for 2-3 min per side, until golden.
AIR FRYER METHOD:
- Preheat air fryer to 400° while shaping rice cakes.
- Brush rice cakes evenly all over with 1 tbsp (2 tbsp) oil.
- Place rice cakes in the air fryer basket in a single layer, 1 inch apart. (NOTE: Don't overcrowd the basket. Cook in batches, if needed.)
- Air fry for 7 min.
- Flip rice cakes. Brush again with 1/2 tbsp (1 tbsp) oil. Air fry for 6-7 min more, until evenly golden.
- To the large bowl (from step 3), add salmon, remaining sesame oil, remaining ginger, mayo, remaining togarashi, remaining sweet chili sauce. Mix to combine.
- To the medium bowl, add coleslaw and half the black sesame seeds. Mix to combine.
- Divide rice cakes between plates and spoon guacamole on top of each one.
- Divide salmon between rice cakes on top of guacamole.
- Sprinkle remaining black sesame seeds and green onions on top of salmon.
- Divide coleslaw between plates.
