Baby Friendly Salmon and Rice Sushi Balls Recipe

Introduction

This baby-friendly salmon and rice sushi balls recipe is a simple, nutritious snack or meal perfect for little ones. Soft, flavorful, and easy to handle, these sushi balls combine tender salmon with sticky rice and mild seasonings to please both babies and parents alike.

Ingredients

• 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. Step 1: In a large bowl, use a fork to mash the cooked salmon into small flakes.
2. Step 2: Add the cooked rice, mayonnaise, rice vinegar, sesame oil, and chopped green onion. Stir well to combine all ingredients evenly.
3. Step 3: Scoop the mixture into 2-tablespoon portions using a cookie scoop or spoon. With wet or gloved hands, gently roll and press each portion into a tight ball shape.
4. Step 4: Serve the sushi balls immediately or refrigerate them in an airtight container for up to 4 days.

Tips & Variations

• Use a #30 cookie scoop for perfectly sized 2-tablespoon balls, making handling easier.
• For extra flavor, add finely diced cooked vegetables like carrots or peas as mix-ins.
• Omit sesame oil if concerned about allergies or strong flavors for young babies.

Storage

Store the sushi balls in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or serve cold, depending on your baby’s preference. If reheating, ensure they are warmed thoroughly but not hot to avoid burns.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw salmon for this recipe?

This recipe calls for cooked salmon to ensure it is safe and easy to digest for babies. Using raw salmon is not recommended for infants.

Can I freeze the sushi balls?

Freezing is not ideal for sushi balls as the texture of the rice can change and become less enjoyable. It’s best to prepare fresh or store refrigerated for up to 4 days.

Baby Friendly Salmon and Rice Sushi Balls Recipe

Print Recipe

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4.7 from 142 reviews

This Baby Friendly Salmon and Rice Sushi Balls recipe is a nutritious, easy-to-make snack or meal option perfect for introducing young children to wholesome flavors. Soft cooked salmon is combined with sushi rice, a touch of mayonnaise, and mild seasonings, then formed into bite-sized balls that are gentle on little palates. These protein-packed sushi balls are versatile, simple, and great for lunchboxes or quick snacks.

• Author: Naya
• Prep Time: 10 minutes
• Cook Time: 0 minutes (assuming salmon and rice are pre-cooked)
• Total Time: 10 minutes
• Yield: Approximately 8 sushi balls 1x
• Category: Snack
• Method: No-Cook
• Cuisine: Japanese-inspired
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Main Ingredients

• 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

Optional Mix-ins or Toppings

• finely chopped cooked vegetables (carrots, peas)
• tiny pieces of avocado
• small seaweed strips
• toasted sesame seeds

Instructions

1. Mash the Salmon: In a large bowl, use a fork to break down the cooked salmon filet into small flakes, ensuring there are no large chunks for easier eating, especially suitable for babies.
2. Combine Ingredients: Add the cooked sushi rice, mayonnaise, rice vinegar, sesame oil, and chopped green onion to the bowl with the salmon. Stir everything thoroughly to evenly distribute the seasoning and bind the mixture.
3. Form Sushi Balls: Using a cookie scoop or measuring spoon (about 2 tablespoons), scoop portions of the mixture. With wet or gloved hands, roll each portion gently into tight, compact balls to hold their shape well.
4. Serve or Store: The sushi balls can be served immediately as a fresh snack or meal for your baby. Alternatively, store them in an airtight container in the refrigerator for up to 4 days to maintain freshness and safety.

Notes

• Use a #30 cookie scoop which holds 2 tablespoons for uniform sushi balls.
• Wet your hands before shaping to prevent sticking.
• Optional veggies or toppings can make the sushi balls more colorful and nutritious.
• Refrigerate leftovers promptly and consume within 4 days.
• Ensure all ingredients are appropriate and safe for your baby’s age and dietary needs.

Keywords: baby friendly, salmon sushi balls, sushi rice, easy snack, toddler recipe, healthy snack, Japanese inspired, no-cook sushi, protein packed