Delicately flavored salmon cakes served with a salty savory dipping sauce with a hint of hot wasabi (Japanese horseradish).

(Read the related blog post.)

Salmon cakes

12 oz (360g) fresh salmon fillets—cut into cubes

1 teaspoon finely grated fresh ginger

1 tablespoon Japanese soy sauce

1 tablespoon mirin

1 tablespoon all-purpose flour

2 tablespoons canola oil, for frying

Dipping sauce

3 tablespoons Japanese soy sauce

1 teaspoon finely grated fresh ginger

1 tablespoon water

½ teaspoon wasabi

Salmon cakes

ADD all the salmon cake ingredients, except the oil, to a food processor and process until well combined, scraping the sides occasionally. FORM the mixture into 6 salmon cakes (about 1 heaped tablespoon each cake). HEAT the oil in a large frying pan over a medium-low heat. FRY the salmon cakes for 3 minutes each side, or until golden.

Dipping sauce

PLACE all the dipping sauce ingredients into a screw-top jar and shake until well combined.

Sushi Hand Rolls (Temaki-zushi). Sushi hand rolls with a variety of fillings including smoked salmon, shrimp, avocado, cucumber, scallion and carrot.   Thai Fish Cakes with Sweet Chili Sauce. Delicately spiced fish cakes served with sweet chili sauce for dipping.   Rice Paper Rolls with Nuoc Cham Dipping Sauce. Shrimp and vegetables wrapped in rice paper and served with nuoc cham dipping sauce.

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