Teriyaki Salmon Rice Cakes with Cabbage Slaw

Crisp teriyaki salmon rice cakes with a fresh cabbage slaw, seared in a skillet for an easy 30-minute seafood dinner.

Prep: 15 min · Cook: 15 min · Yield: 2 · Method: Stovetop

Ingredients

• 8 oz cooked salmon
• 2 cups cooked white rice
• 2 tbsp teriyaki sauce
• 1 large egg
• 2 stalks green onion
• 1 tbsp vegetable oil
• 2 cups green cabbage
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 0.25 tsp salt

Cooking instructions

1. Flake the cooked salmon into a bowl. Add the rice, teriyaki sauce, egg, and green onion, then mix until evenly combined. (about 3 min)
2. Form the mixture into four compact cakes, about 1 inch thick. (about 5 min)
3. Heat the vegetable oil in a nonstick skillet over medium heat. Add the cakes and sear for 4 to 5 minutes per side, until deeply golden and the centers reach 145°F. (about 10 min) — Medium heat
4. While the cakes cook, toss the cabbage with rice vinegar, sesame oil, and salt until lightly coated. (about 2 min)
5. Serve the crisp salmon rice cakes with the cabbage slaw. (about 1 min)