Salmon Rice Balls (with Veggies)
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!
Servings: 3 (Makes about 10 balls)
Calories: 270kcal
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.
Nutrition
Calories: 270kcal | Carbohydrates: 51g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 11mg | Potassium: 210mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 68IU | Vitamin C: 8mg | Calcium: 24mg | Iron: 1mg