Name: Crispy Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Salmon fillet; 0.25 cup Cooked sushi rice; 0.5 cup Cucumber; 0.13 whole Avocado; 1 tbsp Coconut aminos; 0.5 tsp Toasted sesame oil; 1 tsp Rice vinegar; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Sesame seeds; 1 sheet Nori seaweed; 0.5 tsp Avocado oil

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 fillet with a crispy skin served over vinegared sushi rice and topped with creamy avocado and refreshing cucumber slices.

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NUTRITION

Protein

45g

Fat

25.4g

Carbs

21.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon fillet

0.25 cup Cooked sushi rice

0.5 cup Cucumber

0.13 whole Avocado

1 tbsp Coconut aminos

0.5 tsp Toasted sesame oil

1 tsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 sheet Nori seaweed

0.5 tsp Avocado oil

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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 avocado oil in a non-stick skillet over medium-high heat until shimmering.
3
Place the salmon in the pan skin-side down and press lightly with a spatula for 4 minutes until the skin is golden and crispy.
4
Flip the salmon and cook for an additional 2 to 3 minutes until the internal temperature reaches 125 degrees Fahrenheit.
5
In a small bowl, gently fold the rice vinegar into the warm cooked sushi rice.
6
Arrange the vinegared rice in a bowl and top with the crispy salmon, sliced cucumber, and avocado.
7
Drizzle the coconut aminos and toasted sesame oil over the bowl.
8
Garnish with sesame seeds and torn nori seaweed before serving.