Ingredients:
Salmon
Rice – I like to use GABA rice
Mayo
Splash of soy sauce, sesame oil, seasoned vinegar 
Salt and pepper to taste
Optional: sriracha, seaweed, ikura (salmon roe), avocado – can mix these in or use as toppings (ikura should only be used as a topping)

For a generous portion for 2 kids, I use 2 salmon filet and 1 cup of cooked rice, about 2 tbsp of mayo.

For healthier mayo substitute, you can use humus, cream cheese or avocado to help bind the rice balls.

1. Cook salmon. I usually bake in oven* in low heat 325F. 
2. Mix rice with cooked salmon. Add in seasoning. 
3. Shape into small balls and serve. 

Enjoy!

 

*I highly recommend this brand of oven tray, coated with ceramic, which is non stick and easy to clean. There is no need to use parchment paper or aluminium foil,  so there is no toxin or metal leaked into the food.