Steps
- 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
Form the mixture into 8 equal-sized small patties, about 2.5 inches in diameter and 0.5 inch thick.
- 3
Heat the olive oil in a large non-stick skillet over medium heat until shimmering.
- 4
Carefully place the rice cakes in the skillet, cooking in batches if needed to avoid crowding.
- 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
Transfer the cooked rice cakes to a paper towel-lined plate to drain excess oil.
- 7
To assemble, place 1-2 slices of smoked salmon on each rice cake, then top with a couple of avocado slices.
- 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.
Ingredients
- 2 cup cooked jasmine rice (cooled, cooked)
- 1 whole avocado (ripe, peeled and sliced)
- 4 oz smoked salmon (thinly sliced)
- 1 whole egg (beaten, for binding)
- 0.5 cup panko breadcrumbs
- 1 tbsp fresh dill (chopped)
- 1 tsp lemon zest (freshly grated)
- 2 tbsp olive oil (for frying)
- 0.5 tsp salt
- 0.25 tsp black pepper (freshly ground)
Nutrition
(per serving)
Calories
317
Protein
10.4 g
Carbs
35.4 g
Fat
14.8 g