How to Make Homemade Southeast Asian Canned Salmon & Rice Cakes with Sriracha Mayo
Hey everyone, it's John, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, Easiest Way to Prepare Any-night-of-the-week Southeast Asian Canned Salmon & Rice Cakes with Sriracha Mayo. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Southeast Asian Canned Salmon & Rice Cakes with Sriracha Mayo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Southeast Asian Canned Salmon & Rice Cakes with Sriracha Mayo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Southeast Asian Canned Salmon & Rice Cakes with Sriracha Mayo is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have Southeast Asian Canned Salmon & Rice Cakes with Sriracha Mayo using 8 ingredients and 5 steps. Here is how you can achieve that.
Looking for a way to eat more salmon without getting all that fishy taste...
Ingredients and spices that need to be Prepare to make Southeast Asian Canned Salmon & Rice Cakes with Sriracha Mayo:
- 2 6-ounce cans boneless skinless pink salmon
- 1 cup cooked short-grain brown rice
- 1 large egg
- 2 tbsp minced fresh cilantro
- 1 tbsp minced shallots
- 1 tbsp lime juice
- 1 tbsp grapeseed or canola oil
- 1 tsp fish sauce
Instructions to make Southeast Asian Canned Salmon & Rice Cakes with Sriracha Mayo
- Before cooking cakes, place a large cast iron or other oven-safe skillet in the oven. Preheat to 400°F.
- Combine the salmon, rice, egg, cilantro, shallots, lime juice and fish sauce in a large mixing bowl and mix with a fork until thoroughly combined. Using your hands, shape and lightly squeeze the mixture into cakes about 2 1/2 inches in diameter and set aside on a plate. If you have time, cover and let rest in the refrigerator. (See note below.)
- Remove the hot pan from the oven with oven mitts. Coat pan with oil and place cakes in pan. (Depending on the size of your pan, you may need to cook in batches.) Return to oven and cook 5-7 minutes, until lightly browned on one side. Flip and cook for another 5-7 minutes.
- While the cakes are cooking, whisk together the mayonnaise and Sriracha in a small bowl. Dollop mayonnaise on top of cakes or serve on the side for dipping.
- Additional Notes
•Refrigerating the cakes for at least 15 minutes or up to one day before cooking will help them hold their shape better. Otherwise, just handle them more carefully as you cook them.
•Short-grain brown rice has a sticky texture that helps hold the cakes together better than long-grain brown rice. (The cakes will still be delicious if made with long-grain brown rice, but they will fall apart a bit during cooking.)
•You can also cook the cakes in a skillet on the stove over medium heat until browned on both sides.
•Try cooking the cakes in coconut oil for another flavor variation.
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