2 cups sushi rice, cooked (leftover rice is great for this)
½ bunch cilantro, finely chopped
½ bunch mint, leaves finely chopped
3 scallions, sliced into thin ovals
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
½ cup canola oil (for frying)
3 carrots, peeled into long ribbons
3 scallions, green parts sliced into ovals
Juice of half a lemon
In a mixing bowl, combine cooked rice, herbs, vinegar, soy sauce and the egg. Mix with a spoon until the ingredients are well-combined and form into patties.
Place a large pan over medium-high heat and add a few glugs of canola oil. When oil is very hot, add the patties and let cook for 2 to 3 minutes per side, until crispy and golden. When they’re cooked, let drain briefly on paper towels.
Combine ribboned carrots and scallions in a bowl. Dress salad with lemon juice, a glug of olive oil and a pinch of salt.