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; 0.13 cup White rice; 0.25 cup Shelled edamame; 0.5 cup Cucumber; 2 medium Radishes; 1 tbsp Coconut aminos; 1 tsp Rice vinegar; 1 whole Nori sheet; 1 tsp Sesame seeds; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 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 Baked Salmon Sushi Bowls

Crispy oven-roasted salmon bites served over a base of fluffy rice and vibrant vegetables, finished with a savory drizzle of coconut aminos and crunchy nori.

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NUTRITION

Protein

43.3g

Fat

28g

Carbs

28.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.13 cup White rice

0.25 cup Shelled edamame

0.5 cup Cucumber

2 medium Radishes

1 tbsp Coconut aminos

1 tsp Rice vinegar

1 whole Nori sheet

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Avocado oil

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
2
Pat the salmon fillet dry with a paper towel and cut it into 1-inch uniform cubes.
3
In a medium bowl, toss the salmon cubes with avocado oil, sea salt, and black pepper until well coated.
4
Arrange the salmon in a single layer on the prepared baking sheet and roast for 10-12 minutes until the edges are golden and crispy.
5
While the salmon roasts, place the cooked white rice and steamed edamame in the base of a serving bowl.
6
Thinly slice the cucumber and radishes, then arrange them over the rice base.
7
In a small ramekin, whisk together the coconut aminos and rice vinegar to create a clean dressing.
8
Top the bowl with the crispy roasted salmon, then garnish with shredded nori and sesame seeds before drizzling with the dressing.