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Smoked salmon and cream cheese rice cake Recipe

Japanese-inspired · Main course · 25 min total

A delightful fusion of creamy, savory flavors and crispy textures, this rice cake is perfect for brunch or a light lunch.

Ingredients

• 2 cups cooked sushi rice (short-grain)
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 4 oz smoked salmon, sliced
• 4 oz cream cheese, softened
• 1 tablespoon capers, drained
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 sheet nori, cut into strips
• 1 tablespoon sesame seeds, toasted

Instructions

1. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Fold into warm cooked sushi rice. Let cool slightly.
2. In another bowl, combine cream cheese, capers, dill, and lemon juice until smooth.
3. Divide rice into two portions. On a sheet of plastic wrap, shape each portion into a flat round patty about 1/2-inch thick.
4. Heat sesame oil in a non-stick skillet over medium-high heat. Fry rice cakes until golden and crispy on both sides, about 3-4 minutes per side.
5. Top each rice cake with cream cheese mixture, then arrange smoked salmon slices on top.
6. Drizzle with soy sauce, garnish with nori strips and sesame seeds. Serve immediately.

Tips

• For extra crispiness, refrigerate rice cakes for 15 minutes before frying.
• Can be served warm or at room temperature.
• Substitute smoked trout for salmon if desired.

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