With a fast method, beneficial fats and protein, and a serving of veggies, these Salmon Rice Balls are a toddler food favorite. Plus, they are so much easier for kids to eat than regular rice!
I made versions of my Easy Rice Balls regularly for my son when he was a toddler since it was such an easy way to serve a range of foods.
These Salmon Rice Balls are an easy way for a baby or toddler to self-feed grains, salmon, broccoli, and avocado.
This means meals are less frustrating for the kids, you can serve a nutritious meal, and you can even prep the components ahead of time and quickly assemble for an easy toddler dinner or as a toddler lunch idea.
Why This Recipe Works
By quickly mixing cooked rice, salmon, and broccoli with ripe avocado, you can make a nutritious rice ball that is an ideal baby-led weaning food or toddler finger food.
Table of Contents
Ingredients You Need
Here’s a look at what you need to have on hand to make these Salmon Rice Balls.
- Rice: I like to use fully cooked brown rice or jasmine rice in this recipe. I either buy it precooked in the freezer aisle of the supermarket or make it myself ahead of time.
- Salmon: I prefer to use wild salmon for the higher amount of beneficial fats, but I usually buy it frozen since it’s less expensive. Thaw it in the fridge or under cold water as needed.
- Broccoli: I like to add cooked broccoli to this recipe. You can fresh or frozen broccoli and either steam or roast it—or use leftover broccoli. You can also quickly cook a few florets of frozen broccoli according to the directions on the bag of a bag.
- Sesame oil: I like to add a little toasted sesame oil for flavor here. If you don’t have that ingredient, you can add a little melted butter, coconut oil, or avocado oil.
- Avocado: Adding ripe avocado to the mixture helps the balls hold together, so try to make sure it’s soft and ripe.
Optional: You can sprinkle a small amount of sesame seeds into the mixture or on top of the rice balls.
Step-by-Step Directions
Here’s a preview of how to make Salmon Rice Balls so you know what to expect from the process. Scroll down to the end of this post for the full recipe, including the amounts and timing.
Step 1. Prepare the rice, broccoli, and salmon. Or use leftovers.
Step 2. Add the ingredients to a medium bowl.
Step 3. Mix together, using a fork to lightly mash the avocado.
Step 4. Form into balls using a mini ice cream scoop or a 1 tablespoon measuring spoon, and your hand. Squeeze the mixture to help it hold.
Frequently Asked Questions
Use fully cooked and slightly warm rice and ripe avocado. When mixing the rice-mixture together, mash the avocado slightly. Both will help the rice balls hold together.
Use butter in place of the sesame oil, or try melted coconut oil or avocado oil. And omit the sesame seeds.
Use farm-raised salmon or canned salmon. Both will work similarly and are more affordable options with similar nutrition.
How to Store
If you plan to make and store these for later, add a little fresh lime juice to the rice mixture to help prevent the avocado from browning. Then, store in an airtight container for 24 hours.
Serve cold or at room temp.
Best Tips for Success
- Enjoy these yourself with soy sauce for dipping.
- Make these with leftover ingredients, leftover Salmon for Babies, or use the recipe below.
- If you have any concerns about heavy metals in rice, you can cook the rice in a big pot of water, like you would pasta. When the rice is tender, drain off the water. This can reduce the likelihood of any heavy metals (including arsenic) remaining in the rice since the water goes down the drain.
- Pair with one of my Healthy Breakfast Bars for a yummy toddler meal idea.
Related Recipes
Dinner
Crispy Salmon Nuggets
Side Dish
Easy Broccoli Rice
Dinner
Homemade Broccoli Tots
Recipes
Easy Baked Tofu Recipe
I’d love to hear your feedback on this recipe, so please comment below to share!
Salmon Rice Balls (with Veggies)
Ingredients
- 1 cup fully cooked rice (any type)
- ¼ cup minced cooked broccoli (see Notes below)
- ¼ cup shredded cooked salmon (see Notes below)
- ¼ cup avocado
- ½ teaspoon toasted sesame oil
Instructions
- Warm the rice in a heat-safe bowl for 30-60 seconds, or until warmed through.
- Add the rest of the ingredients to the bowl. Mix together with a fork, lightly mashing the avocado as you go.
- Use a mini ice cream scoop or a 1-tablespoon measuring spoon to form into little balls, squeezing the rice mixture in your palm to ensure it holds.
- Top with sesame seeds, if desired, and serve.
Notes
- Store leftovers in the fridge for up to 5 days or in a freezer container for up to 6 months. Warm through on a heat safe plate for 15-30 seconds in the microwave or 2-3 minutes in a 325 degree F air fryer to serve.
- To quickly poach salmon: Add a filet (about 4 ounces) to a small pot. Top with minced garlic and add about 1 inch of broth or water. Place pot on stove over low heat and bring broth to a simmer. Simmer for about 4-6 minutes or until salmon is opaque and cooked through. Remove filet from pot, let cool slightly, then remove skin and shred salmon with a fork.
- You can use frozen prepared rice from the store to make this easy. Or cook it at home according to the package directions.
- Use another cooked grain such as quinoa if desired.
- Enjoy this yourself with a side of soy sauce for dipping.
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