- 1 cupbasmati rice
- 2 crownsbroccoli
- 2 mediumcarrots
- 16 fl ozchicken or vegetable broth
- 4 clovesgarlic
- 2 (1 inch) piecesginger root
- 2 (7.5 oz) canswild pink salmon, traditional style
- 2 mediumyellow onions
-  black pepper
-  extra virgin olive oil
-  panko bread crumbs
-  rice vinegar
-  sesame seeds
-  soy sauce
- 1Preheat oven to 350°F.
- 2Wash and dry the fresh produce.
2 crowns broccoli 2 medium carrots 2 (1 inch) pieces ginger root
- 3Peel and mince the onions. Transfer half to a large bowl and set aside. Transfer the rest to a medium saucepan.
2 medium yellow onions
- 4Chop broccoli into small pieces. Peel, trim, and small dice carrots. Add both to the saucepan with the onion.
- 5Add rice and broth to the pan with the veggies, stirring to combine. Bring to a boil over high heat.
1 cup basmati rice 16 fl oz (2 cups) chicken or vegetable broth
- 6Meanwhile, drain salmon and place in the bowl with the onion. Add bread crumbs, eggs, salt, and pepper; mix well to combine.
2 (7.5 oz) cans wild pink salmon, traditional style ½ cup panko bread crumbs 2 eggs ½ tsp salt ¼ tsp black pepper
- 7Once the liquid comes to a boil, scrape down the edges of the saucepan so that all of the rice grains are in the liquid. Cover the saucepan, reduce heat to low, and cook until the liquid is fully absorbed, 15-18 minutes. Once done, remove from the heat and let it stand, still covered, for 5 minutes.
- 8Coat a large baking dish with a thin layer of oil. Form the salmon mixture into 2-inch rounded meatballs and place them in the baking dish. Place the dish in the oven and bake until set, 15-18 minutes.
2 tsp extra virgin olive oil
- 9Meanwhile, peel and mince garlic and ginger.
4 cloves garlic
- 10Combine garlic, ginger, soy sauce, honey, and vinegar in small saucepan. Bring to a boil over high heat and cook until slightly thickened, 2 minutes.
½ cup soy sauce ¼ cup honey ¼ cup rice vinegar
- 11In a small bowl, make a slurry by whisking water with cornstarch until smooth.
¼ cup water 4 tsp cornstarch
- 12Add cornstarch slurry to the saucepan in a steady stream while stirring quickly. Cook, stirring often, until sauce thickens, 2 minutes. Remove from heat.
- 13Once the salmon meatballs are done, pour the teriyaki sauce over the meatballs and gently toss to coat.
- 14To serve, divide rice and salmon meatballs between plates. Garnish with sesame seeds and enjoy!
2 tsp sesame seeds