Savory, bite-sized salmon rice balls are my go-to snack when I want something nutritious, easy to make, and toddler-approved. Filled with flaked salmon, soft rice, and simple seasonings, they’re perfect for quick lunches, on-the-go snacks, or even meal prep. These protein-packed treats are freezer-friendly and come together in under 30 minutes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup cooked white rice (short grain or sushi rice preferred)
1/2 cup cooked salmon, flaked
1 tablespoon plain Greek yogurt or mayonnaise
1 teaspoon soy sauce (low sodium)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 tablespoon finely chopped green onions (optional)
Olive oil spray (for baking, optional)
Directions
I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a medium bowl, I combine the cooked rice, flaked salmon, Greek yogurt or mayo, soy sauce, garlic powder, onion powder, and green onions if I’m using them.
I mix everything until it holds together nicely.
Using a small cookie scoop or my hands, I form 1-inch balls and place them on the prepared sheet.
I spray the tops lightly with olive oil if I want them a bit crispier.
Then I bake for 15–18 minutes, until they’re golden and warmed through.
I let them cool slightly before serving.
Servings and timing
This recipe makes about 15 rice balls.
Prep time: 10 minutes
Cook time: 18 minutes
Total time: 28 minutes
Calories: Approximately 45 kcal per ball
Variations
I swap salmon with canned tuna or shredded cooked chicken when I want a different protein.
For a dairy-free option, I use dairy-free yogurt or skip it entirely and add a touch more soy sauce.
I like adding finely grated carrots, zucchini, or peas for an extra veggie boost.
Sometimes I roll them in sesame seeds before baking for added flavor and texture.
For a spicier version, I mix in a dash of sriracha or chili flakes.
Storage/Reheating
I store leftover rice balls in an airtight container in the fridge for up to 3 days.
To freeze, I arrange them in a single layer on a tray to freeze individually, then transfer to a freezer-safe bag or container. They’ll last up to 2 months.
To reheat, I pop them in the microwave for 30–45 seconds or rewarm them in the oven at 350°F (175°C) for about 8–10 minutes. I make sure they’re heated through before serving.
FAQs
How can I make these rice balls stick together better?
If the mixture feels too loose, I add a little more rice or mash some of the mixture to help bind it. Using short grain or sushi rice also helps the balls stay together.
Can I serve these cold?
Yes, I sometimes pack them cold in lunchboxes or picnic containers. They taste great at room temperature too.
Are these safe for babies?
Yes, I make sure to use low-sodium soy sauce or skip it, and ensure the salmon is fully cooked and flaked finely. They’re soft and easy for little hands to hold.
Can I pan-fry them instead of baking?
Absolutely. I heat a little oil in a nonstick pan and cook them over medium heat, turning occasionally until golden and heated through.
What can I serve with these?
I usually pair them with sliced veggies, a fruit cup, or a yogurt dip. They also work well as a side to miso soup or a small salad.
Conclusion
These salmon rice balls are one of those recipes I keep coming back to—simple, nourishing, and perfect for the whole family. Whether I’m feeding toddlers or packing a lunchbox for myself, I love how convenient and customizable they are. Once I try them, they’re sure to become a freezer staple.
Recipe:
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Salmon Rice Balls
- Total Time: 28 minutes
- Yield: 15 rice balls
- Diet: Low Fat
Description
Savory, bite-sized salmon rice balls made with flaked salmon, soft rice, and simple seasonings. These nutritious snacks are toddler-friendly, freezer-friendly, and perfect for quick lunches or meal prep.
Ingredients
1 cup cooked white rice (short grain or sushi rice preferred)
1/2 cup cooked salmon, flaked
1 tablespoon plain Greek yogurt or mayonnaise
1 teaspoon soy sauce (low sodium)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 tablespoon finely chopped green onions (optional)
Olive oil spray (for baking, optional)
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine cooked rice, flaked salmon, Greek yogurt or mayo, soy sauce, garlic powder, onion powder, and green onions if using.
- Mix until the mixture holds together well.
- Form 1-inch balls using a small cookie scoop or hands and place them on the prepared baking sheet.
- Lightly spray the tops with olive oil if desired for a crispier texture.
- Bake for 15–18 minutes until golden and warmed through.
- Let cool slightly before serving.
Notes
Swap salmon with canned tuna or shredded cooked chicken for variety.
Use dairy-free yogurt or skip yogurt entirely for a dairy-free version.
Add finely grated carrots, zucchini, or peas for extra veggies.
Roll in sesame seeds before baking for added flavor and texture.
Add sriracha or chili flakes for a spicier version.
Store in fridge for up to 3 days or freeze for up to 2 months.
Reheat in microwave for 30–45 seconds or oven at 350°F for 8–10 minutes.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Snack
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 rice ball
- Calories: 45
- Sugar: 0g
- Sodium: 75mg
- Fat: 1.5g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.2g
- Protein: 2.5g
- Cholesterol: 5mg
