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Salmon & Veggie Rice Balls


Here’s a cool recipe I found in one of the Coles recipe books….& adapted it to pack in some more tasty treats into the mix.  Great for anyone’s lunchbox since they’re full of good fats & omegas, protein, calcium, magnesium, zinc, potassium & iodine.


  • 1C sushi rice
  • 1/4C sushi seasoning
  • 1tsp castor sugar
  • 95g tin salmon/tuna
  • 2tsp chia seeds
  • 1/4 avocado, diced
  • 1/2 Lebanese cucumber
  • 1Tbs sesame seeds
  • 1 Nori sheet
  • 1Tbs chia seeds (for coating if wish)


  1. Cook the sushi rice as per following the packet directions. Don’t add the ‘extras’ they suggest – just cook then transfer to a heatproof bowl.
  2. Stir in the sushi seasoning & sugar.  Set aside to cool.
  3. Stir in the salmon/tuna, avocado, cucumber, 2tsp chia seeds & any extra herbs you may like.
  4. Use wet hands to shape about 2Tbsp portions of the rice mixture into balls. Place on a plate.
  5. Put nori sheet into coffee grinder/mortar & pestle to grind into fine powder. Place the ground nori, sesame seeds & chia seeds into separate shallow bowls.
  6. Roll each rice ball in a choice of coatings & return to plate.
  7. Enjoy them immediately, or store covered in fridge for lunch the next day.

Makes 12 rice balls.

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