Alaska Rice Cakes
Recipe type: appetizer
Serves: 24
Our recipe calls for flaked and grated hot-smoked salmon. To accomplish this, we just take a little bit of smoked salmon from a fillet and flake it with our fingers. We freeze the remainder of the smoked salmon fillet and grate it on a box grater. We take the grated bits and toast them so they are almost like bacon crumbles. We also use a bit of the skin of the smoked salmon in the same way – toasted and crumbled. This is all optional, of course.
For the rice mixture:
  • 1-1/2 cup short-grain rice
  • 1-1/2 cup water
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon mirin
  • 1 teaspoon grated lemon or orange zest
  • ½ cup flaked hot-smoked salmon
  • Rice flour for dredging
  • Grapeseed (or other high-heat) oil for frying
  • ¼ cup smoked salmon, frozen and grated
  • 1 2-inch piece of salmon skin (scales removed)
  • Soy sauce
  • ¼ cups honey
  • 2 tablespoons sherry vinegar
  • 2 tablespoons rice wine vinegar
  • ¼ cup mayonnaise
  • 2 tablespoons hot chili sauce
  • 1 small bunch scallion, chopped
  • 1 small bunch cilantro, chopped
  1. Preheat the oven to 300 degrees.
  2. Combine the rice, water, rice wine vinegar, mirin, citrus zest, and flaked smoked salmon into a medium stockpot with a good fitting lid. Stir to combine all the ingredients. Bring the mixture to a boil and then reduce the heat to a simmer. Cook for about 15 until the rice has absorbed all the liquid and the grains are tender. Let the rice cool for about 15 minutes.
  3. Line an 8-by-8-inch baking dish with plastic wrap. Firmly press the cooled rice into the pan, using water-moistened hands to prevent sticking. Press plastic wrap over the top of the rice and refrigerate for about 2 hours to overnight.
  4. Place the grated frozen smoked salmon and the salmon skin onto a nonstick baking sheet. Place the baking sheet into the oven and bake for about 15 minutes, or until crispy and browned but not burned.
  5. Make the honey soy drizzle: Combine the honey, ¼ cup soy sauce, sherry vinegar and rice wine vinegar. Mix together and set aside.
  6. Cut the chilled and firmed rice into 3-inch by 2-inch rectangles, keeping your knife moistened with water to prevent sticking. Dredge the rice cakes in the rice flour.
  7. Heat the oil in a pan, deep enough to just about cover the rectangles. Bring the temperature to 360 degrees. Fry the rice cakes for about 5 minutes until they are golden brown. Drain on paper toweling.
  8. Combine the mayonnaise, chili oil and 2 tablespoons of soy sauce.
  9. Paint each rice cake with a little bit of the honey-soy drizzle. Top each cake with a dollop of the spicy mayonnaise, a bit of scallion and cilantro.
Recipe by Within The Wild at