Steps

1. 1

   In a large bowl, combine the cooked jasmine rice, beaten egg, panko breadcrumbs, chopped fresh dill, lemon zest, salt, and black pepper; mix thoroughly until well combined and sticky.

2. 2

   Form the mixture into 8 equal-sized small patties, about 2.5 inches in diameter and 0.5 inch thick.

3. 3

   Heat the olive oil in a large non-stick skillet over medium heat until shimmering.

4. 4

   Carefully place the rice cakes in the skillet, cooking in batches if needed to avoid crowding.

5. 5

   Cook each rice cake for about 4 minutes per side, or until golden brown and crispy on the outside, flipping gently to avoid breaking.

6. 6

   Transfer the cooked rice cakes to a paper towel-lined plate to drain excess oil.

7. 7

   To assemble, place 1-2 slices of smoked salmon on each rice cake, then top with a couple of avocado slices.

8. 8

   Garnish with extra fresh dill and a light sprinkle of lemon zest if desired before serving.

Tips from the chef

• Use day-old or cooled rice for best texture in the rice cakes.

• Handle the rice cakes gently when flipping to prevent them from falling apart.

• If the mixture feels too wet, add a little more panko breadcrumbs to bind better.

• Serve immediately for optimal crispness, or keep warm in a low oven while finishing the batch.

• Add a dollop of Greek yogurt or tzatziki on top for extra creaminess if desired.