1/2 cup raw rice (white), cooked

1 (15 1/2 oz) can salmon (or 2 cans tuna)

1/2 cup grated cheddar cheese

1/4 cup mayonnaise

1/4 cup green onion, chopped

1 egg, beaten

1 tsp. freshly chopped dill (or dried dill weed)

1 tsp. lemon juice

1/2 tsp. salt

liquid hot red pepper sauce to taste

paprika

Cook Jasmine Rice according to directions. Preheat oven to 375 degrees. Debone and flake salmon. Combine rice, salmon, cheese, mayonnaise, green onion, egg, dill, lemon juice, salt, and pepper sauce. Roll into 1-inch balls. Sprinkle with paprika. Bake on greased cookie sheet 20 minutes.

Serve with seafood cocktail sauce or tartar sauce.