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