YOUR SOLIN GENERATED RECIPE
Crispy Pan-Seared Salmon Sushi Bowls
Pan-seared salmon fillet served over a bed of fluffy rice and crisp vegetables, finished with a savory ginger-tamari glaze.
INGREDIENTS
6.5 oz salmon fillet
0.25 cup cooked jasmine rice
0.25 cup shelled edamame
0.5 cup sliced cucumber
2 whole radishes
0.5 sheet nori seaweed
1 tbsp tamari
1 tsp rice vinegar
1 tsp toasted sesame oil
0.5 tsp grated fresh ginger
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with the sea salt and black pepper.
Heat the toasted sesame oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is golden and very crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is just opaque throughout.
While the salmon cooks, whisk together the tamari, rice vinegar, and grated fresh ginger in a small bowl to create the dressing.
Assemble the bowl by placing the cooked jasmine rice at the base and topping it with the sliced cucumber, shelled edamame, and thinly sliced radishes.
Place the crispy salmon on top of the vegetables and rice.
Tear the nori seaweed into thin strips and sprinkle them over the bowl for a salty crunch.
Drizzle the ginger-tamari dressing over the entire bowl and serve immediately.