SALMON PATTY:

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 a 1″ 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:

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