Crispy Rice Cakes with Salmon and Donkey Sauce

Ingredients

• 1 3/4 cups sushi rice
• Vegetable oil, for brushing and frying
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• Kosher salt
• 1/4 cup Donkey Sauce, recipe follows
• 2 teaspoons sriracha
• 2 teaspoons soy sauce
• 2 teaspoons rice vinegar
• 2 teaspoons finely chopped fresh ginger
• 1 teaspoon toasted sesame oil
• 12 ounces sushi-grade salmon, cut into large chunks
• Sliced scallions and toasted sesame seeds, for topping
• 2 heads garlic
• Extra-virgin olive oil, for drizzling
• Kosher salt and freshly ground pepper
• 1 cup mayonnaise
• 1 teaspoon yellow mustard
• 4 dashes of Worcestershire sauce

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