Salmon cake rice bowl

salmon cake rice bowl

It's unclear why, but food in a bowl is always more cozy and comforting than on a plate. There's no exact science I can point to, besides my brain firing happy vibes whenever I'm sitting on the couch with a big bowl of something.

Salmon cake rice bowl

This salmon cake rice bowl definitely gives me those happy vibes.

The richness of the salmon cakes are cut by plenty of lime juice and fresh cucumber. The greek yogurt sauce adds creaminess without adding too much weight to the dish. You can eat each compontent seperately, or do as I do, mush everything together into one savory bite. 

A note on canned salmon: It usually comes with skin, bones and other funky things. You can totally use fresh, but having a can around for last-minute dinners is definitely ideal for snowy or lazy days.

Recipe is below!

Salmon cake rice bowl

Salmon cake rice bowl

  • 1 cup rice, uncooked

  • 14.75 oz. can of salmon, skin + bones removed

  • 1/2 small onion, peeled and finely diced

  • 1 egg

  • 1/2 lime, juice

  • 1 tablespoon sriracha mayo (plain is good too)

  • 1 tablespoon + 1 cup flour

  • 2 tablespoons panko bread crumbs

Greek yogurt sauce:

  • 2/3 cup plain greek yogurt

  • 1/2 lime, juice

  • 1 handful fresh chives

  • 2 tablespoon olive oil

  • Salt and pepper

To serve:

  • Rice wine vinegar

  • 1/2 cucumber, thinly sliced

  • 2 chives, finely chopped

Start by cooking your rice according to your package instructions.

Next combine the salmon, onion, egg, lime, mayo, 1 tablespoon of flour and panko bread crumbs in a large bowl. Stir it to break up the salmon and make sure all the ingredients are distributed evenly.

Roll the salmon mixture into ~14 1-inch balls. Roll each ball in the remaining 1 cup of flour to coat.

Heat a large pan with a shallow layer of oil. Fry each salmon cake, until crispy on all sides. 

To make the greek yogurt sauce, combine the greek yogurt, lime juice and chives in a food processor. While blending, stream in the olive oil. Blend until the chives begin the break down into the sauce. Add salt and pepper to taste.

To serve, mix a few tablespoons of rice wine vinegar into the cooked rice. Scoop some rice into a bowl, top with a few salmon cakes, a nice scoop of the greek yogurt sauce and a few chives.