Salmon Rice Balls

Why You’ll Love Salmon Rice Balls Recipe

• It’s simple and comes together in one bowl

• Offers a nice balance of protein (from salmon) and carbohydrates (from rice)

• Easier to eat and less messy than loose rice, especially for toddlers

• Versatile: you can swap or add veggies, change seasonings, or adapt to what you have

• Works as a snack, lunch, or part of a meal

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups cooked sticky (short‑grain) white rice

• 1 large cooked salmon filet (or two small ones), shredded (about 1 cup)

• ½ cup finely chopped onions

• ½ cup finely chopped bell peppers

• 2 tbsp butter

• Salt, to taste (optional)

Directions

1. Shred the cooked salmon with a fork and set aside.

2. In a pan over medium heat, melt the butter, then add the chopped onions and bell peppers. If you like, season with paprika, garlic powder, or black pepper. Sauté until soft and translucent. Save any juices released by the vegetables.

3. In a mixing bowl, combine the cooked rice, shredded salmon, and the sautéed onions and peppers (including their juices). Mix until everything is evenly incorporated.

4. Wet your hands slightly (this helps prevent sticking). Scoop out tablespoon‑sized portions of the mixture, press firmly, and roll into balls. You can also use a small rice baller tool if you have one.

5. Serve as is, or with sides like avocado or steamed vegetables.

Servings and timing

• Prep time: 10 minutes

• Cook time (for veggies, shredding, etc.): 10 minutes

• Total time: 20 minutes

• Yields: 3 servings

Variations

• Different protein: Swap the salmon for another cooked fish, shredded chicken, or even flaked tuna, adjusting seasonings as needed.

• Vegetable additions: Finely diced carrots, peas, or zucchini can be sautéed with the onions and peppers.

• Seasoning options: Try a splash of soy sauce, a pinch of smoked paprika, or fresh herbs like dill or parsley.

• Rice type: For best results, use sticky, short‑grain rice. Other kinds of rice may not hold shape as well.

• Bake or crisp: After forming the balls, you could lightly pan-sear or bake them for a crisp exterior, especially if your rice is slightly cold.

Storage/Reheating

• Once cooled, store the rice balls in an airtight container in the refrigerator for up to 3 days.

• It’s easier to form the balls before refrigerating, rather than trying to shape them when cold.

• To reheat, you can microwave for a few seconds, or warm over low heat in a pan (covered) until heated through.

• (You can also freeze them: place in a freezer‑safe container, and thaw before reheating.)

FAQs

What kind of rice works best for rice balls?

Sticky, short‑grain rice works best because it binds well. Less sticky varieties like basmati or long grain may not hold shape.

Can I use canned salmon instead of fresh/cooked salmon?

Yes — canned salmon can work. If you use it, you may want to add extra seasonings to boost flavor, since canned salmon can be milder.

Is this recipe suitable for toddlers?

Yes — it’s a toddler‑friendly way to combine rice and fish in a manageable size. Just be sure no large hard vegetable pieces remain.

Can I make these ahead of time?

You can prep the mixture ahead and shape balls just before serving. You can also shape and refrigerate them (up to 3 days) before reheating.

Can I freeze the rice balls?

Yes — you can freeze them in a freezer‑safe container. Thaw fully before reheating.

How do I reheat them without drying them out?

Microwave them for short bursts (10–20 seconds) or warm gently in a pan with a cover, possibly adding a few drops of water or butter to keep moisture.

What side dishes go well with these salmon rice balls?

They pair nicely with steamed vegetables, a salad, sliced avocado, or a simple dipping sauce (e.g. yogurt herb sauce).

Can I make them spicy?

Yes — you can add a small amount of chili flakes, hot paprika, or a dash of sriracha or chili sauce if desired.

What if my mixture is too dry and won’t stick?

You can add a bit more cooked rice, a little butter, or even a touch of mayonnaise or mashed cooked vegetables to help bind the mixture.

Are these gluten‑free?

As long as your seasonings and any add‑ins are gluten‑free, yes — the basic ingredients (rice, salmon, vegetables, butter) are gluten‑free.

Conclusion

These salmon rice balls are a clever, tasty way to bring together fish and rice in a portable, kid‑friendly format. With simple ingredients, minimal prep, and flexible options for adaptation, they’re a great recipe to keep in your rotation. If you try them, feel free to tweak the veggies, seasonings, or protein to suit your taste.

Salmon Rice Balls

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These salmon rice balls are a toddler-friendly, nutritious finger food made with simple ingredients like cooked rice, canned salmon, and seasonings. They’re easy to prepare, perfect for meal prep, and great for little hands to hold and enjoy.

• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 8 to 10 rice balls
• Category: Lunch, Snack
• Method: No-Cook
• Cuisine: Asian-Inspired
• Diet: Low Salt

Ingredients

• 1 cup cooked rice (warm)
• 1 can (5 oz) boneless, skinless salmon (drained)
• 1 tablespoon mayonnaise (optional)
• 1/2 tablespoon soy sauce (low sodium)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 cup shredded cheese (optional)
• 1 tablespoon chopped green onions (optional)

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Instructions

1. In a medium bowl, combine the warm cooked rice and drained canned salmon.
2. Add mayonnaise, soy sauce, garlic powder, onion powder, and any optional ingredients like cheese or green onions.
3. Mix everything together until well combined.
4. Scoop about 1 to 2 tablespoons of the mixture and roll into balls using your hands. Slightly wetting your hands helps prevent sticking.
5. Serve immediately warm, or store in the fridge for later use.

Notes

• Use freshly cooked warm rice to help bind the mixture better.
• You can substitute canned salmon with canned tuna or cooked shredded chicken.
• Wet hands help make rolling easier and cleaner.
• These can be stored in the fridge for 3-4 days or frozen for up to 1 month.
• Reheat in the microwave or a steamer until warmed through before serving.

Nutrition

• Serving Size: 1 rice ball
• Calories: 70
• Sugar: 0g
• Sodium: 80mg
• Fat: 3g
• Saturated Fat: 1g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 0g
• Protein: 5g
• Cholesterol: 15mg