Ingredients: 

1 1/2 cups cooked rice

2 five oz. cans tuna

1/2 cup panko breadcrumbs

2 TBSP mayo

2 TBSP soy sauce

1 TBSP ginger

1 TBSP honey

1 egg

2 chopped scallions

1 huge handful spinach chopped

salt and pepper to taste

garlic powder and sesame seeds to taste

a drizzle of olive oil

To Do: 

Mix with a spoon or fork all ingredients together and fill evenly into the mini muffin pan like I did here:

 

Or roll into balls and bake for 18 min in a 350-degree oven

 

Let them cool for 5 to 10 min before popping them out to cool on a rack or at this point eat immediately because you will want to because they smell so good~yay! They taste like and give you the feeling you are eating sushi!

This recipe made 24 mini muffins and 2 regular size muffins. I plan on enjoying these with Charlotte for lunch and freezing some to pull out weekly. All the good stuff (carbs, protein & veg) in them so I will serve with applesauce or fruit for her most likely today. She is such a good little eater and I hope and pray it never ends!

 

xo, Adrienne