Crispy Japanese Sushi-Style Salmon Patties

This dish is an example of modern Japanese yōshoku cuisine—foods inspired by the West but adapted to Japanese taste sensibilities. Fish patties (korokke or menchi-katsu) based on sushi rice emerged in home cooking in Japan as a way to use leftover rice and fish, especially in bento boxes and everyday family meals. Panko provides the signature light, airy crunch, while Kewpie mayonnaise adds a creamy interior that cannot be achieved with classic European-style mayonnaise.

In Japan, sushi rice is often treated as a “binding” ingredient, much like potatoes in European cuisine—this is why these patties hold together well while remaining very delicate inside.

Ingredients (4 servings / approx. 8 patties)

Salmon patties

• 110 g (½ cup) sushi rice

• 1 teaspoon vegetable oil

• approx. 60 ml (¼ cup) vegetable oil for shallow frying

• 3 green shallots (spring onions), finely sliced

• 415 g canned pink salmon, drained and flaked

• 1 tablespoon Kewpie mayonnaise

• 40 g (¼ cup) all-purpose flour

• 1 egg

• 50 g (about 1 cup) panko breadcrumbs

• 2 tablespoons sesame seeds

• ¼ head of cabbage (white or napa), very finely shredded

• pickled ginger, to serve

Wasabi mayonnaise

• 80 g (⅓ cup) Kewpie mayonnaise

• 1½ teaspoons S&B wasabi paste

Preparation

1. Rice
Place the rice in a sieve and rinse under cold running water until the water runs completely clear. Transfer to a saucepan of lightly salted boiling water and cook for about 10 minutes, until tender. Drain thoroughly and set aside to cool slightly.

2. Patty mixture
Heat 1 teaspoon of oil in a large frying pan over medium heat. Add the shallots and sauté for about 2 minutes until softened, without browning. Transfer to a large bowl.
Add the cooked rice, salmon, and Kewpie mayonnaise. Season with salt and freshly ground black pepper. Gently but thoroughly mix, then form into 8 even patties.

3. Coating
Place the flour on a plate. Lightly beat the egg in a small bowl. On a separate plate, combine the panko breadcrumbs and sesame seeds.
Coat each patty first in flour (shaking off excess), then in egg, and finally in the panko-sesame mixture, pressing gently so the coating adheres.

4. Frying
Pour enough oil into a frying pan to reach about 1 cm depth. Heat over medium heat. Fry the patties in batches for about 2 minutes per side, until golden and very crisp. Drain on paper towels.

5. Wasabi mayonnaise
In a small bowl, thoroughly mix the Kewpie mayonnaise with the wasabi paste until smooth and well combined.

Serving
Serve the patties on a bed of shredded cabbage, with wasabi mayonnaise and pickled ginger. Best enjoyed immediately, while the coating is at its crispiest.