Mix rice flour, salmon, egg white, little ginger, wasabi and coriander. Form burgers with moistened hands. Toast briefly in oil, turning, so that they are warm in the center but not cooked through.
Keep warm in the stove.
Toast bottom half of buns.
Serve: Tuck burgers with cilantro sprigs between buns.
Serve with soy dip, enriched with lime juice, or sweet chili sauce.
Soy dip: mix 2 deciliters of light soy sauce with 1 deciliter of water, 3 tablespoons of rice vinegar, 4 teaspoons of sugar, a little salt and 3 finely chopped scallions.
Tip: Coriander is very flavorful – if you don’t like it, just leave it out.
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