May 29, 2020
Make the sauce: Mix the hoisin sauce, rice vinegar, sesame oil, soy sauce and water in a small bowl. Heat the oil in a small saucepan over medium-high heat. Add the ginger and garlic and stir-fry until fragrant, about 30 seconds. Stir in the hoisin mixture and cook for 2-3 minutes. Remove from heat and stir in the cilantro.
Combine the samon, ginger, scallions, egg and panko bread crumbs in a medium bowl until blended. Season to taste with salt and pepper. Shape into patties.
Heat oil in a non-stick skillet over medium-high heat. Pan-fry the patties until golden brown (about 2 minutes) per side.
Garnish with cilantro and serve with dipping sauce.
Make the sushi rice: Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds or bring the mixture to a simmer in a saucepan. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature. Divide the rice between two bowls.
Add the salmon, avocado, cucumber, carrots and seaweed to the two bowls. Sprinkle sesame seeds on top.
Combine all of the sauce ingredients. Drizzle on top of bowls and serve.