Name: Crispy Pan-Seared Salmon Sushi Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz salmon fillet; 0.25 cup cooked white rice; 1 tsp avocado oil; 0.5 cup cucumber; 2 tbsp shredded carrots; 0.13 whole avocado; 1 tbsp coconut aminos; 1 tsp rice vinegar; 0.25 tsp ground ginger; 1 tsp sesame seeds; 1 sheet nori seaweed; 0.25 tsp sea salt; 0.25 tsp black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Salmon Sushi Bowl

Pan-seared salmon with a shatteringly crispy skin served over fluffy rice with fresh vegetables and a zingy ginger-amino glaze.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

39.1g

Fat

32.6g

Carbs

24.8g

SERVINGS

1 serving

INGREDIENTS

6 oz salmon fillet

0.25 cup cooked white rice

1 tsp avocado oil

0.5 cup cucumber

2 tbsp shredded carrots

0.13 whole avocado

1 tbsp coconut aminos

1 tsp rice vinegar

0.25 tsp ground ginger

1 tsp sesame seeds

1 sheet nori seaweed

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
2
Heat avocado oil in a non-stick skillet over medium-high heat until shimmering.
3
Place salmon skin-side down in the pan and press firmly with a spatula for 30 seconds to ensure even contact.
4
Sear for 4-5 minutes until the skin is golden and crispy, then flip and cook for another 2-3 minutes until desired doneness.
5
In a small bowl, whisk together coconut aminos, rice vinegar, and ground ginger to create the glaze.
6
Place the cooked rice in a bowl and top with the seared salmon, sliced cucumber, shredded carrots, and sliced avocado.
7
Drizzle the glaze over the salmon and garnish with sesame seeds and shredded nori seaweed.