Name: Crispy Salmon Sushi Rice 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 sushi rice; 0.25 cup shelled edamame; 0.13 whole avocado; 0.5 cup sliced cucumber; 1 tbsp tamari; 1 tsp rice vinegar; 0.5 tsp sesame oil; 0.5 tsp sriracha; 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 Salmon Sushi Rice Bowl

Pan-seared salmon with a golden crispy skin served over vinegared sushi rice with crunchy cucumber and creamy avocado for a balanced, nutrient-dense bowl.

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NUTRITION

Protein

45.0g

Fat

33.4g

Carbs

25.8g

SERVINGS

1 serving

INGREDIENTS

6 oz salmon fillet

0.25 cup cooked sushi rice

0.25 cup shelled edamame

0.13 whole avocado

0.5 cup sliced cucumber

1 tbsp tamari

1 tsp rice vinegar

0.5 tsp sesame oil

0.5 tsp sriracha

1 tsp sesame seeds

1 sheet nori seaweed

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
2
Heat the sesame oil in a non-stick skillet over medium-high heat. Place the salmon skin-side down and sear for 4-5 minutes until the skin is golden and crispy.
3
Flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145°F, then remove from heat.
4
In a small bowl, toss the cooked sushi rice with the rice vinegar to lightly season it.
5
Assemble the bowl by placing the rice at the base and topping it with the crispy salmon, sliced cucumber, edamame, and avocado.
6
Whisk the tamari and sriracha together in a small ramekin and drizzle over the bowl.
7
Garnish with sesame seeds and shredded nori seaweed strips before serving.