Spicy Miso Glazed Salmon with Crispy Rice Cakes

Instructions

1. 1

   In a small bowl, whisk together the miso paste, mirin, soy sauce, sriracha, honey, sesame oil, grated ginger, and garlic powder to create the glaze.

   ~5 min
2. 2

   Pat the salmon fillets dry with paper towels. Spoon about half of the miso glaze over the salmon fillets, ensuring they are evenly coated.

   ~3 min
3. 3

   Heat 1 tablespoon of vegetable oil in a large frying pan over medium-high heat. Add the salmon fillets, skin-side down if applicable, and sear for 4-5 minutes until golden brown.

   ~5 min
4. 4

   Flip the salmon and cook for another 3-4 minutes, or until cooked through. During the last minute of cooking, brush the remaining glaze over the salmon.

   ~4 min
5. 5

   While the salmon cooks, prepare the rice cakes. Lightly moisten your hands and press the cooked sushi rice into 1/2-inch thick patties (about 2 inches in diameter).

   ~5 min
6. 6

   Heat the remaining 1 tablespoon of vegetable oil in a separate frying pan over medium-high heat. Carefully place the rice cakes in the hot oil and fry for 3-4 minutes per side, until golden brown and crispy.

   ~8 min
7. 7

   Remove the salmon and rice cakes from the pan. Serve the glazed salmon immediately with the crispy rice cakes. Garnish with toasted sesame seeds and chopped green onions.

   ~2 min