Name: Crispy Baked Salmon Sushi Bowls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Salmon fillet; 0.25 cup Cooked jasmine rice; 0.5 cup Cauliflower rice; 0.25 cup Shelled edamame; 0.5 cup Sliced Persian cucumber; 1 tbsp Coconut aminos; 1 tsp Sriracha; 1 tsp Toasted sesame oil; 0.5 sheet Nori seaweed; 0.25 tsp Garlic powder; 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 Baked Salmon Sushi Bowls

Salmon cubes baked until crispy then served over a vibrant bed of rice and edamame, drizzled with a savory sesame-amino glaze.

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NUTRITION

Protein

41.9g

Fat

29.0g

Carbs

26.0g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.25 cup Cooked jasmine rice

0.5 cup Cauliflower rice

0.25 cup Shelled edamame

0.5 cup Sliced Persian cucumber

1 tbsp Coconut aminos

1 tsp Sriracha

1 tsp Toasted sesame oil

0.5 sheet Nori seaweed

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Pat the salmon dry with a paper towel and cut into 1-inch cubes.
3
In a medium bowl, toss the salmon cubes with toasted sesame oil, garlic powder, sea salt, and black pepper until evenly coated.
4
Spread the salmon in a single layer on the prepared baking sheet and bake for 12-15 minutes until the edges are golden and crispy.
5
While the salmon bakes, combine the cooked jasmine rice and cauliflower rice in a serving bowl.
6
Arrange the crispy salmon, shelled edamame, and sliced Persian cucumber over the rice base.
7
Drizzle the entire bowl with coconut aminos and sriracha, then garnish with shredded nori seaweed before serving.