Name: Crispy Pan-Seared Salmon Sushi Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Salmon fillet; 0.25 cup White rice; 0.5 cup Shelled edamame; 0.5 cup Cucumber; 2 whole Radishes; 0.13 whole Avocado; 1 sheet Nori; 1 tsp Avocado oil; 1 tbsp Coconut aminos; 1 tsp Rice vinegar; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Sesame seeds

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 golden, crispy skin served over a bed of fluffy rice and vibrant vegetables, finished with a drizzle of savory coconut aminos.

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NUTRITION

Protein

47.1g

Fat

31.6g

Carbs

53.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon fillet

0.25 cup White rice

0.5 cup Shelled edamame

0.5 cup Cucumber

2 whole Radishes

0.13 whole Avocado

1 sheet Nori

1 tsp Avocado oil

1 tbsp Coconut aminos

1 tsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

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PREPARATION

1
Cook the rice according to package instructions and set aside.
2
Pat the salmon fillet dry with a paper towel and season with sea salt and black pepper.
3
Heat avocado oil in a non-stick skillet over medium-high heat.
4
Place salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is golden and crispy.
5
Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145 degrees F.
6
In a small bowl, whisk together coconut aminos and rice vinegar.
7
Assemble the bowl by placing the cooked rice at the base.
8
Top with the seared salmon, shelled edamame, sliced cucumber, radishes, and avocado.
9
Garnish with shredded nori and sesame seeds, then drizzle with the coconut aminos mixture.