RECIPE ⎪JAPANESE SALMON RICE BURGER BAKED WILD SOCKEYE SALMON PATTY

NOMNOMYVRMy family and I enjoy eating a lot of fresh wild salmon. However, it is not always accessible for us so the next best thing is canned wild salmon. I’ve partnered with Gold Seal and created this super fun and delicious Japanese Style Wild Salmon Rice Burger. Not only is this Wild Salmon Burger loaded with calcium, Vitamin-D and Omega-3 but it’s super tasty! I added a fun twist and made a rice bun rather than using the traditional bread bun and ketchup and mustard have been replaced with Tonkatsu sauce and Japanese mayo.

I hope you enjoy them as much as we did!

JAPANESE SALMON RICE BURGER
BAKED WILD SOCKEYE SALMON PATTY:

1 cup Panko Breadcrumbs
1 Small Onion – grated
1 Garlic – finely minced
2 cans (340g) Gold Seal Wild Sockeye Salmon, Skinless / Boneless, drained
2 Green Onions – finely chopped
1 tsp Tonkatsu Sauce
2 Eggs – beaten
pinch each of Salt and Pepper
3.5’ round metal cookie mould

RICE BUNS:
5 cups cooked rice – Jasmine or sushi rice

COOKING:
2 tbsp vegetable oil
Oil spray

CONDIMENTS:
Tonkatsu Sauce*
Japanese Mayo* – Kewpie
Japanese Furikake* – Bonito & Egg flavour (optional)
Lettuce
*found at any Asian supermarkets

INSTRUCTIONS FOR SALMON PATTY:
Makes: 6-8 patties
1. Preheat oven to 430°f
2. Place breadcrumbs and grated onion- including juices in a bowl and mix well.
3. Add remaining ingredients except for salmon – mix well.
4. Add salmon – mixing gently so as not to break up the salmon too much. You want some
larger chunks in the patty.
5. Place metal mould on a greased baking tray and scoop in the mixture to make roughly a1″ thick patty. Lightly pat the mixture down. Lightly spray the top surface with oil. Repeat to make more patties.
6. Bake 13-15 minutes. Flip, spray surface with oil spray, bake another five minutes.

RICE BUNS:
1. Heat greased griddle or large frying pan on med-high heat.
2. Use the same metal mould and place on griddle/pan (make sure the surface is hot) and
pack in cooked rice to make roughly a 1″ thick bun.
3. Cook until the bottom is lightly golden brown (3-4 mins), flip and repeat.

ASSEMBLING THE BURGER:
1. Rice bun, lettuce, salmon patty, drizzle Japanese mayo & Tonkatsu sauce, rice bun, and
sprinkle Furikake for extra crunch and flavour (this is optional).

This is a sponsored partnership with Gold Seal Canada.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s