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1
Heat the first amount of vegetable oil in a medium sized frying pan over medium heat. Add leeks and saute them for 4-5 minutes or until tender. Add butter to melt it then remove pan from heat. Place leek mixture in a medium sized bowl.
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2
Into the bowl with the leeks, add the rice, egg whites, panko, salmon, and the first amounts of salt and pepper. Mix well.
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3
Add the second amount of vegetable oil to a medium sized frying pan over medium heat.
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4
Form the rice patties by adding half the rice mixture into a flat-bottom 1 cup measuring cup or ramekin. Push down and flatten the rice mixture to make a patty. Use a knife to loosen the patty and remove. Repeat the process to make another patty.
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5
Add patties into the frying pan and cook for 4-5 minutes per side until browned and heated through. Remove to a plate(s).
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6
While the rice patties are cooking, make the eggs. Add the butter into a medium frying pan on medium low heat. Crack the eggs into the skillet, keeping them separate and sprinkle with salt and pepper. Cook to desired doneness. For sunny-side up eggs, cook 2-3 minutes or until the whites have begun to set. For over easy eggs, cook 2-3 minutes on one side, flip over and cook 1 minutes on the other side. Remove eggs from the skillet and place on top of rice cakes.
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7
For the Hollandaise, melt the butter in a microwave safe dish in the microwave for 30-60 seconds or until melted. Remove it from the microwave and set aside for a moment.
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8
Add egg yolks, lemon juice, Sriracha, salt and pepper to a blender. While blending, slowly drizzle in the butter until combined and emulsified.
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9
Pour Hollandaise over eggs and top with parsley.
