Bluehouse Salmon Rice Balls with Homemade Yum Yum Sauce

1. Preheat oven to 425°F (220°C). Roast the large salmon fillet in the oven for 25 minutes. 
2. Once cooked, mash the salmon fillet with a fork and place it in a bowl. 
3. Add 2 cups of organic steamed brown rice, 2 tablespoons of organic garlic powder, 1 tablespoon of dried parsley, and 1/4 cup of gluten-free & soy-free Coco amino soy sauce to the mashed salmon. Mix all ingredients together thoroughly. 
4. Roll the mixture into bite-size balls. 
5. For the Yum Yum sauce, combine 2 heaping tablespoons of vegan mayonnaise, 2 tablespoons of gluten-free organic ketchup, 1/2 teaspoon of rice vinegar, 2 teaspoons of organic garlic powder, 1 teaspoon of paprika, and half a teaspoon of black pepper. Mix thoroughly until well combined. 
6. To serve, add a dollop of Yum Yum sauce on top of each salmon rice ball and garnish with toasted sesame seeds and additional dried parsley.