RECIPE
Easy salmon rice snacks
COOK TIME
25 min
PREP TIME
10 min
MAKES
4 servings
These Crunchy Salmon Rice Snacks made with our nutritious Brown Basmati Rice are a simple snack filled with flavor and good-for-you veggies.
INGREDIENTS
- 2 packages of SEEDS OF CHANGE™ Organic Brown Basmati Rice™
- 1 large Organic egg
- 2 Tbsp Wheat Flour
- 1 cup Scallions, chopped
- 1 large Cucumber, sliced
- 1 large Avocado, sliced
- 2 tins Wild caught Salmon, skinless and boneless, drained
- 1/4 cup Cilantro leaves
- 2 Tbsp Organic tamari soy sauce, reduced sodium
- 1 Tbsp Seasoned rice vinegar
- 1 Tbsp Olive oil
THIS RECIPE FEATURES:
SEEDS OF CHANGE™ Certified Organic Brown Basmati Rice Pouch 8.5 oz
DIRECTIONS
-
1. Preheat oven to 400F. Stir together soy sauce and seasoned rice vinegar to make dipping sauce and set aside.
-
2. Microwave SEEDS OF CHANGE Brown Basmati Rice, set aside to cool slightly. Whisk together the egg, flour and chopped scallions in a large bowl, add warm rice and stir.
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3. Using a rice mold (we used a 8x2x½ rectangle), press the rice into it to create individual rice cakes. Place on a parchment lined baking sheet. Brush with oil and bake for 12-15 minutes or until rice cakes are set and lightly crispy. After baked, cut into smaller snack-sized squares.
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4. Optional - for extra crunch, sear in a non-stick pan for 1-2 minutes per side.
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5. Once cooked, top each snack cake with cucumber, avocado and salmon. Garnish with cilantro, dip into dipping sauce and enjoy!
NUTRITION INFO
| Column 1 | Column 2 |
|---|---|
| Servings | 4 |
| Calories (per serving) | 460 |
| Total Fat | 17g |
| Saturated Fat | 2.5g |
| Trans Fat | 0g |
| Total Fat % DV | 22% |
| Saturated Fat % DV | 13% |
| Trans Fat % DV | 0% |
| Cholesterol | 75mg |
| Cholesterol % DV | 25% |
| Sodium | 540mg |
| Sodium % DV | 23% |
| Total Carbohydrate | 50g |
| Dietary Fiber | 5g |
| Sugars | 3g |
| Total Carbohydrates % DV | 18% |
| Dietary Fiber % DV | 18% |
| Protein | 27g |
| Vitamin A | N/A |
| Vitamin C | N/A |
| Calcium | 4% |
| Iron | 10% |
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