Spicy 2x Salmon & Crispy Rice Cakes
with Sesame Cucumber Slaw & Furikake
- Fish
- Soy
- Wheat
- Milk
- Sesame
- Eggs
For this Japanese-style meal, salmon is broiled and flaked, then tossed in a creamy, spicy blend of cream cheese, mayo, Sriracha, and ponzu. You’ll serve it over rice that you’ve formed into cakes and pan-fried until golden and crispy. On the side is a refreshing cucumber-cabbage slaw in a tangy sesame dressing. It’s all finished with a sprinkle of wasabi furikake, a savory seasoning made with crackly sesame seeds and dried seaweed.
Ingredients
6 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
2 tablespoon
Cornstarch
1 unit
Microwavable Rice
20 ounce
Salmon
(Contains: Fish)
1 unit
Wasabi Furikake
(Contains: Milk, Sesame)
1.5 ounce
Sesame Dressing
(Contains: Sesame, Soy, Wheat)
2 tablespoon
Cream Cheese
(Contains: Milk)
2 unit
Mini Cucumber
2 tablespoon
Mayonnaise
(Contains: Eggs)
4 ounce
Coleslaw Mix
2 teaspoon
Sriracha
Not included in your delivery
teaspoon (tsp)
Salt
1.5 tablespoon (tbsp)
Cooking Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
-
Adjust rack to top position. Heat broiler to high. Wash and dry produce.
-
Pat salmon* dry with paper towels. Rub all over with a drizzle of oil; season with salt and pepper. Place, skin sides down, on a foil-lined baking sheet. Broil on top rack until salmon is cooked through, 4-8 minutes.
-
Once salmon is done, use a fork to flake fish into a medium bowl (discard skin). Add cream cheese, mayonnaise, Sriracha, and ponzu; stir to combine. Set aside until ready to serve.
-
While salmon cooks, massage rice in package to break up grains; partially open package. Microwave until warmed through, 1½-2 minutes. Transfer to a second medium bowl to cool.
-
While rice cools, trim and thinly slice cucumbers.
-
Once rice is cool enough to handle, shape into four cakes (eight cakes for 4 servings), about 2-3 inches wide. TIP: Pack the rice tightly so the cakes don’t fall apart while cooking.
-
Place cornstarch on a plate; add rice cakes and turn to coat.
-
Heat a ¼-inch layer of oil in a large, preferably nonstick, pan over medium-high heat.
-
Once oil is hot, add rice cakes; fry until golden brown on one side, pressing down occasionally, 3-4 minutes. Flip and cook until golden brown on second side, 1-2 minutes more. (For 4 servings, fry in batches.)
-
Transfer rice cakes to a paper-towel-lined plate.
-
In a large bowl, combine coleslaw mix, cucumbers, and dressing; season with salt and pepper. Toss to coat.
-
Divide sesame cucumber slaw and rice cakes between plates. Top rice cakes with spicy salmon. Sprinkle wasabi furikake over salmon and serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The spicy salmon mixture was widely praised as delicious, and the sesame cucumber slaw was a tasty complement. The rice cakes themselves were frequently described as bland or flavorless on their own.
- Ease of prep: Forming the rice cakes was the most challenging step by far — an overwhelming number of customers found the rice would not hold together, resulting in the cakes falling apart during frying. Many ended up serving the rice loose or as a bowl instead.
- Suggestions: Use short-grain sticky white rice for the best results — several customers noted that long-grain, wild, or multigrain rice simply won't bind into cakes. 🍲 Adding an egg as a binder helped some customers salvage the step; others skipped frying altogether and served the salmon over plain rice, which worked well. Reduce the cornstarch if you find it leaves a heavy coating, and watch the fry time closely to avoid the cakes becoming rock-hard.
- Leftovers: One customer noted the salmon tasted great on toast the next day, making it a solid leftover option even if the rice cakes don't keep as well.
