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Baby Friendly Salmon and Rice Sushi Balls Recipe

salmon and rice sushi balls on a grey baby plate.
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These simple sushi rice balls with salmon are easy to make and a delicious way for little ones to experience nutritious salmon and rice. They are baby led weaning friendly, but kids and parents of all ages will love them too!

Ingredients

Units Scale
  • 1 (about 4 oz) cooked salmon filet, skin removed
  • 1 cup plain cooked sushi rice or other short grain rice
  • 1 tbsp mayonnaise
  • 1 tsp rice vinegar
  • 1/2 tsp sesame oil
  • 1 tbsp chopped green onion
  • Other optional mix-ins or toppings (see notes)

Instructions

  1. In a large bowl, use a fork to mash the cooked salmon into small flakes. 
  2. Add the cooked rice and remaining ingredients (mayo, rice vinegar, sesame oil, green onion). Stir well to combine. 
  3. Scoop the mixture into 2-tbsp balls (a cookie scoop is helpful - a #30 scoop is 2 tbsps.) and use wet hands or gloved hands to roll and gently press into tighter ball shapes.
  4. Serve immediately or refrigerate in an airtight container for up to 4 days. 

Equipment

Notes

  • Optional mix-ins or toppings: finely shredded carrots, sesame seeds, seaweed flakes, sriracha (if you like things spicy) or soy sauce for dipping. 
  • Substitutions: You can swap Greek yogurt for mayo and lime juice for rice vinegar.
  • I find it easier to make these sushi balls with freshly cooked rice, since it tends to be stickier. (They are also delicious eaten still warm!) If you are using leftover rice, add a tiny splash of water and reheat it until it's warm and a little more sticky.
  • Sushi rice or another short grain rice is important since it is more glutinous (sticky) and will hold a ball shape better than long grain rice. If you can't find sushi rice specifically, use another short grain or medium grain rice.
  • To cook the rice: Rinse and drain 1/2 cup short grain rice. Add rice to a saucepan with 3/4 cup water. Cover with a tight fitting lid and bring to a boil. Lower heat and simmer (covered, without stirring) 15-20 minutes. Let stand 5 minutes with the lid.
  • To cook the salmon: If you haven't cooked the salmon, my favorite quick and easy way to cook it is to place it on a parchment-lined baking sheet and bake at 400°F until it is opaque at easily flakes with a fork, usually about 10-15 minutes depending on the thickness of the fish.

Find it online: https://babyledbliss.com/baby-salmon-rice-sushi-balls/