Salmon & Rice Sushi Petites | Paw & Cook

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Salmon & Rice Sushi Petites

Name: Salmon & Rice Sushi Petites
Total time: 35 min
Yield: 6 servings
Cuisine: Japanese-inspired
Ingredients: 12 g boneless skinless salmon fillet; 20 g plain cooked short-grain white rice; 6 ml water

Six polished salmon-and-rice bites modeled after a sushi counter plate, with every fish piece fully cooked and checked twice for bones.

Prep time: 35 min
Method: Mix by hand
Steps: 5 steps
Tools: Bowl + spoon

Published by Paw & Cook

Six salmon and rice sushi bites arranged on a white plate

Before you begin

Plan this batch

Enter your dog's weight and how many servings you want to make.

Dog weight (lb)Servings to make

Ingredient list

What you need for this batch

1 serving

6 gboneless skinless salmon fillet
10 gplain cooked short-grain white rice
3 mlwater

Before you serve

A few important notes

Use only fully cooked boneless skinless salmon. Check twice for pin bones and do not add seasoned sushi rice, soy sauce, wasabi, or seaweed.
Use only plain ingredients. Do not add salt, seasoning, commercial gravy, butter, oil, onion, garlic, leek, scallion, or chives.
Serve only as an occasional extra, not as a complete or balanced meal. Keep all treats and toppers below 10% of daily calories.
Introduce new ingredients in a small amount and ask a veterinarian first for dogs with allergies, illness, pancreatitis history, special dietary needs, or a prescribed diet.

These recipes are for occasional dog treats only. They are not nutritionally complete and are not replacements for regular dog food. Keep treats to about 10% or less of your dog's daily calories.

Ask your veterinarian first for puppies, pregnant or nursing dogs, senior dogs, or dogs with illness, allergies, or special dietary needs.

Make the treat

Cook it with confidence

Every step is open below. Scroll at your own pace; ingredient amounts stay synced with your batch plan.

Step 1
01
1. 1Choose the dog-size column and weigh every ingredient.
2. 2Run clean fingertips over the salmon in both directions and remove every pin bone and all skin.
Ingredients for this step
- 6 g boneless skinless salmon fillet
- 10 g plain cooked short-grain white rice
- 3 ml water
Step 2
02
Poach the salmon in plain water until opaque, easy to flake, and 145 degrees F (62.8 degrees C) at the thickest point.
Ingredients for this step
- 6 g boneless skinless salmon fillet
- 3 ml water
Step 3
03
1. 1Flake the fish finely and check it a second time for bones.
2. 2Reserve six tidy flakes for the tops.
Ingredients for this step
- 6 g boneless skinless salmon fillet
Step 4
04
1. 1Moisten the cooked rice with the measured water and press it into six compact oval pieces with damp hands.
2. 2Do not add vinegar, sugar, salt, seaweed, soy sauce, or wasabi.
Ingredients for this step
- 10 g plain cooked short-grain white rice
- 3 ml water
Step 5
05
Place one reserved salmon flake on each rice oval, press gently to secure it, and cool completely before serving.
Ingredients for this step
- 6 g boneless skinless salmon fillet
- 10 g plain cooked short-grain white rice

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A few important notes

Cook it with confidence

Questions, notes, and your own take

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