Grilled Rice Cakes with Smoked Salmon and Avocado Recipe

If you’re looking for an impressive appetizer that’s packed with fresh flavors and satisfying textures, this Grilled Rice Cakes with Smoked Salmon and Avocado recipe delivers on every level. Featured on Maddie and Kiki’s BBQ Barn Season 2, this recipe transforms classic sushi-inspired ingredients into crispy grilled rice cakes topped with silky smoked salmon, creamy avocado, spicy mayo, and toasted sesame seeds, making it perfect for entertaining, summer barbecues, elegant brunches, or light dinners.

The Inspiration

This recipe draws inspiration from traditional Japanese sushi while embracing the smoky, flame-kissed cooking style that defines Maddie and Kiki’s BBQ Barn Season 2. Instead of rolling sushi, perfectly seasoned sushi rice is formed into thick cakes and grilled until beautifully crisp on the outside while remaining soft and tender in the center.

The combination of grilled rice, rich smoked salmon, buttery avocado, and spicy mayo creates an exciting balance of flavors and textures. Every bite offers crunch, creaminess, freshness, and subtle smokiness, making it an unforgettable dish that’s sophisticated enough for guests yet approachable enough for home cooks. Maddie and Kiki love showcasing recipes that elevate familiar ingredients with barbecue techniques, and this dish perfectly reflects their creative outdoor cooking style.

Ingredients

2 cups of Sushi rice (Calrose)
2.5 cups of water
¼ cup rice wine vinegar
3 tbsp white sugar
2 tablespoons peanut oil for brushing
1 tsp of salt
2 avocados, peeled, seeded and cubed
300g of cold smoked salmon
Toasted sesame seeds, for garnish
4 scallions, finely chopped
Tamari soy sauce, for serving
Spicy mayo (sriracha mayo), store bought

Method

Rinse the rice under cold running water for 5 minutes until the water runs clear.
Place rice in a pot of cold water and let soak for 10 minutes.
Strain the rice and place it in a clean pot with 2.5 cups of fresh water.
Place over high heat and bring to a boil.
Turn the heat down to low and cover.
Cook for 10-12 minutes, or until all the water has been absorbed.
Remove from the heat and let rest covered for 5 minutes.
Transfer hot rice to a mixing bowl and add vinegar, sugar and a pinch of salt.
Toss to incorporate fully.
Cover with a towel and let cool at room temp for 30 minutes Using a 4-inch ring mold.
Mold rice in the ring cylinder until it is about 1 inch in height.
Gently pack in until a nice firm disk is achieved.
To stop rice from sticking to your hands or to the ring mold, dip them in cold water before handling the rice.
Make 8 cakes. Place the cakes on a well-oiled baking sheet and brush the cakes evenly with peanut oil.
Preheat the barbecue to medium-high heat.
Oil the grill and place rice cakes on direct heat.
Grill for 2-3 minutes per side or until nice golden crispy char marks are achieved. Remove from heat. Plate and serve. Top with little mounds of smoked salmon and avocado cubes. Drizzle spicy mayo over the top and garnish with scallions and sesame seeds. Serve Tamari soy sauce on the side.

Serving Suggestions

These grilled rice cakes are incredibly versatile and can be served for elegant brunches, casual lunches, appetizers, or light summer dinners. Their vibrant presentation makes them an excellent addition to barbecue parties, outdoor gatherings, or holiday entertaining where guests appreciate unique finger foods with restaurant-quality presentation.

Pair them with a crisp cucumber salad, grilled asparagus, edamame, or lightly pickled vegetables for a balanced meal. A chilled sparkling water with citrus, iced green tea, or a refreshing lemonade complements the richness of the smoked salmon and avocado beautifully.

For larger gatherings, arrange the rice cakes on a serving platter and allow guests to garnish with extra spicy mayo, scallions, sesame seeds, and tamari soy sauce to customize each bite.

Final Thoughts

This Grilled Rice Cakes with Smoked Salmon and Avocado recipe is a celebration of Japanese-inspired flavors brought to life with the unmistakable character of barbecue cooking. The contrast between crispy grilled sushi rice, luxurious smoked salmon, creamy avocado, and spicy mayo creates a memorable dish that feels both comforting and refined.

Whether you’re preparing an impressive appetizer for guests, elevating your weekend brunch, or trying something new on the grill, this recipe delivers exceptional flavor with every bite.

Find more recipes from Maddie & Kiki’s BBQ Barn here!