Salmon Rice Balls
on Oct 28, 2022, Updated Mar 14, 2024
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These salmon rice balls are a great way to serve salmon filets in a different way! Everything comes together in one bowl and is formed into easy-to-hold balls for little ones!
Rice can sometimes be tricky and messy for babies and toddlers to eat and you’re likely to find little grains everywhere when serving it to your little ones. Rice balls are a less messy way of serving rice since they hold their shape well and are easy to pick up. Salmon is rich in fatty acids and omega-3, making it a great source of protein to add to rice for a delicious, well-balanced meal!
Table of Contents
What You’ll Need
Here is what you’ll need to make these salmon rice balls:
- Salmon Filet: I used a pre-cooked salmon filet in this recipe. I always air fry salmon filets for the perfect moist texture!
- White Rice: If you are using a rice baller to form your rice balls, you must use a sticky type of rice that is freshly made. Short-grain rice works best for these balls.
- Onions/Peppers: For added flavor and texture. Make sure to finely chop the onions and peppers so that they don’t cause the rice balls to fall apart.
- Butter: For pan-frying.
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions & additions
- Salmon: You can swap out the salmon for a different type of protein! Just make sure to finely shred it so that it is easy to form into balls.
- Onions/Peppers: The onions and peppers add flavor to the rice, but you can incorporate other veggies into the rice as well! Just make sure to saute the veggies in butter beforehand.
Step By Step Instructions
STEP 1: Shred the cooked salmon filets with a fork and set aside (Image 1).
STEP 2: Melt the butter in a pan on medium heat and add the chopped onions and peppers. You can add in a sprinkle of a few seasonings if you’d like to flavor the veggies (ex: paprika, garlic powder, black pepper). I love adding in a season of Tony’s all-in-one seasoning! Saute the onions and peppers until soft and translucent and set aside to cool (Image 2). Make sure to keep all of the juices from the sauteed veggies to add to the rice.
STEP 3: Add the cooked rice, shredded salmon, and sauteed onions and peppers to a bowl and mix until well combined (Image 3).
STEP 4: Scoop out tablespoon-sized portions of the rice mixture and press it together firmly with your hands. Roll each portion into a ball shape, pressing as you roll (it helps if your hands are wet while doing so). I love using this rice baller to make this a little easier: I simply add some rice to the rice baller and shake it up to make perfect little-sized balls (Image 4). You can also serve the salmon rice as is!
Storage Instructions
Once cooled, the salmon rice balls can be stored in the fridge for up to 3 days. I recommend forming them into balls and then storing them in the fridge because it is more difficult to form rice balls when the rice is cold.
Tips For Success
- Finely chop the onions and peppers as small as you can so that there aren’t too many large chunks in the mixture.
- Make sure that your salmon filet is seasoned (this is what adds the main flavor to the rice. I love using tony’s all-in-one seasoning to season salmon. My favorite way to quickly cook salmon is to air fry it! Check out this post on air-fryer salmon!
- I love using this rice baller to make perfect little-sized rice balls. Be mindful that if you are using a rice baller, you must use a sticky type of rice that is freshly made. I love using jasmine rice.
- This rice is great served in a bowl on its own! Add some toppings like avocado/seaweed for an easy rice bowl!
Other Salmon reCIPES yoU’LL Love
Easy Salmon Cakes (With Leftover Salmon)
Salmon Nuggets
Air Fryer Gold Potatoes
Air Fryer Salmon
If you tried these Salmon Rice Bowls please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Salmon Rice Balls
Ingredients
- 2 cups cooked white rice, sticky, freshly made
- 1 large cooked salmon filet (or 2 small), about 1 cup shredded
- ½ cup finely chopped onions
- ½ cup finely chopped bell peppers
- 2 tbsp butter
- salt, to taste, optional
Instructions
- Shred the cooked salmon filets with a fork and set aside.
- Melt the butter in a pan on medium heat and add the chopped onions and peppers. You can add in a sprinkle of a few seasonings if you'd like to flavor the veggies (ex: paprika, garlic powder, black pepper). I love adding in a season of Tony's all-in-one seasoning! Saute the onions and peppers until soft and translucent and set aside to cool. Make sure to keep all of the juices from the sauteed veggies to add to the rice.
- Add the cooked rice, shredded salmon, and sauteed onions and peppers to a bowl and mix until well combined.
- Scoop out tablespoon-sized portions of the rice mixture and press it together firmly with your hands. Roll each portion into a ball shape, pressing as you roll (it helps if your hands are wet while doing so). I love using this rice baller to make this a little easier: I simply add some rice to the rice baller and shake it up to make perfect little-sized balls. You can also serve the salmon rice as is!
Notes
- Finely chop the onions and peppers as small as you can so that there aren’t too many large chunks in the mixture.
- Make sure that your salmon filet is seasoned (this is what adds the main flavor to the rice. I love using tony’s all-in-one seasoning to season salmon. My favorite way to quickly cook salmon is to air fry it! Check out this post on air-fryer salmon!
- I love using this rice baller to make perfect little-sized rice balls. Be mindful that if you are using a rice baller, you must use a sticky type of rice that is freshly made. I love using jasmine rice.
- This rice is great served in a bowl on its own! Add some toppings like avocado/seaweed for an easy rice bowl!
if I were to freeze these, what would be the safest way to defrost them? thanks
Hi Lily! You can defrost these in the microwave for a few seconds until warmed through, or in a small frying pan, covered, and over low heat😊
can you use canned salmon (wic friendly)? if so, what’s the measurements for that?
Hi Laina! Yes, you can use canned salmon, but you may want to add in a few seasonings if needed. I’d start with one 5-oz can an add in more if you’ll like more fish mixed in😊
can I use canned salmon for this?
Hi Hejin! Canned salmon will work for these balls as well, you may want to add in some extra seasonings as needed for flavor😊
Can you freeze these?
Hi Loryn! I haven’t tried freezing these rice balls, but you should be able to freeze them in an airtight container😊
Could I use basmati rice with this recipe? Thank you!!
Hi Erin! Basmati rice could be used if you are serving the rice as is but would be too loose to form and stick into balls since it is not as sticky in texture as jasmine rice or Thai rice. I hope that helps!