Name: Crispy Pan-Seared Salmon Sushi Bowls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Salmon fillet; 0.25 cup Cooked jasmine rice; 0.13 whole Avocado; 0.5 cup Sliced cucumber; 2 whole Radishes; 1 tbsp Coconut aminos; 1 tsp Rice vinegar; 0.5 tsp Toasted sesame oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Toasted sesame seeds; 1 sheet Nori seaweed

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 Bowls

Crispy pan-seared salmon cubes served over fluffy jasmine rice with creamy avocado and crunchy cucumber for a refreshing and vibrant bowl.

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NUTRITION

Protein

44.8g

Fat

28.5g

Carbs

22.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon fillet

0.25 cup Cooked jasmine rice

0.13 whole Avocado

0.5 cup Sliced cucumber

2 whole Radishes

1 tbsp Coconut aminos

1 tsp Rice vinegar

0.5 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Toasted sesame seeds

1 sheet Nori seaweed

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and cut into 1-inch cubes, then season evenly with sea salt and black pepper.
2
Heat the toasted sesame oil in a high-quality non-stick skillet over medium-high heat until shimmering.
3
Add the salmon cubes to the pan in a single layer and sear for 2 to 3 minutes per side until a golden, crispy crust forms on all sides.
4
In a small glass bowl, whisk together the coconut aminos and rice vinegar to create a simple, clean dressing.
5
Place the warm cooked jasmine rice in the center of a shallow bowl and arrange the crispy salmon, avocado, cucumber, and sliced radishes on top.
6
Crumble the nori seaweed over the bowl, drizzle with the dressing, and garnish with toasted sesame seeds before serving.