One can of salmon, two ways – Asian Salmon Patties & Salmon Roll Sushi Bowl

May 29, 2020

Author: KatieChin

Hi Cooped Up Cooking with Katie Fans! Here are the 3 recipes for today’s show at 3pm PST – Follow me here on Facebook or IG to tune-in!!

Asian Inspired Salmon Patties

Ingredients:

Dipping Sauce:

2 Tablespoons hoisin sauce
1 Tablespoon rice vinegar
1 teaspoon sesame oil
1 Tablespoon light soy sauce
2 Tablespoons water
1 Tablespoon canola oil
2 teaspoons fresh minced ginger
2 garlic cloves, minced
2 Tablespoons finely chopped fresh cilantro

Patties:

6 ounce canned salmon, drained
1 teaspoon fresh minced ginger
1 tablespoon finely chopped scalllions, green and white parts
Salt & Pepper to taste
1 egg
1/4 cup panko bread crumbs
1 Tablespoon canola oil
Minced cilantro for garnish

Directions:

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.

Salmon Roll Sushi Bowl

Ingredients:

Sushi Rice

2 cups cooked (still warm) sushi or short grain rice
1 tablespoon rice vinegar
1 tablespoons sugar
1 teaspoon salt

Salmon bowl:

6 ounce canned, drained and fluffed with a fork
1 avocado thinly sliced
half a cucumber, sliced lengthwise
Shredded carrots
two roasted seaweed sheets (nori) crumbled
toasted sesame seeds

For the spicy dressing:

3 tablespoons mayonaise
2 teaspoons light soy sauce
1 tablespoon sriracha sauce
1 tablespoon fresh lemon juice about half a lemon

Directions:

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.