Southeast Asian Canned Salmon & Rice Cakes With Sriracha Mayo

Hello everybody, it's Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, Southeast Asian Canned Salmon & Rice Cakes with Sriracha Mayo. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.

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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 get started with this particular recipe, we have to first prepare a few components. You can cook Southeast Asian Canned Salmon & Rice Cakes with Sriracha Mayo using 8 ingredients and 5 steps. Here is how you cook that.

Looking for a way to eat more salmon without getting all that fishy taste...

Ingredients and spices that need to be Take to make Southeast Asian Canned Salmon & Rice Cakes with Sriracha Mayo:

1. 2 6-ounce cans boneless skinless pink salmon
2. 1 cup cooked short-grain brown rice
3. 1 large egg
4. 2 tbsp minced fresh cilantro
5. 1 tbsp minced shallots
6. 1 tbsp lime juice
7. 1 tbsp grapeseed or canola oil
8. 1 tsp fish sauce

Instructions to make to make Southeast Asian Canned Salmon & Rice Cakes with Sriracha Mayo

1. Before cooking cakes, place a large cast iron or other oven-safe skillet in the oven. Preheat to 400°F.
2. 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.)
3. 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.
4. 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.
5. 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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