Salmon Rice Balls

• servings: 3 servings
• active time: 10 minutes
• total time: 20 minutes

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)

Directions

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!

Nutrition

• Calories: 231 kcal
• Total Fat: 4.54 g
• Saturated Fat: 0.79 g
• Unsaturated Fat: 2.86 g
• Cholesterol: 32.27 mg
• Sodium: 41.64 mg
• Total Carbohydrate: 31.74 g
• Dietary Fiber: 1.54 g
• Total Sugars: 2.21 g
• Protein: 14.47 g