Name: Crispy Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Salmon fillet; 0.5 cup Cooked sushi rice; 0.5 cup Shelled edamame; 1 cup Sliced cucumber; 0.5 tsp Sesame oil; 1 tbsp Tamari; 1 tsp Rice vinegar; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 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 Salmon Sushi Rice Bowl

Pan-seared salmon with a shatteringly crisp skin served over vinegared rice with crunchy cucumbers and shelled edamame.

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NUTRITION

Protein

43.4g

Fat

25.8g

Carbs

42.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon fillet

0.5 cup Cooked sushi rice

0.5 cup Shelled edamame

1 cup Sliced cucumber

0.5 tsp Sesame oil

1 tbsp Tamari

1 tsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Sesame seeds

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PREPARATION

1
Pat the salmon fillet completely dry with paper towels and season both sides with sea salt and black pepper.
2
Heat sesame oil in a non-stick skillet over medium-high heat until the oil is shimmering.
3
Place the salmon skin-side down in the pan, pressing firmly with a spatula for 30 seconds to ensure even contact.
4
Cook for 4-5 minutes until the skin is golden and shatteringly crisp, then flip and cook for an additional 2 minutes.
5
In a small bowl, toss the warm cooked sushi rice with the rice vinegar until well combined.
6
Assemble the bowl by placing the vinegared rice at the base and topping it with the crispy salmon, edamame, and sliced cucumbers.
7
Drizzle the entire bowl with tamari and garnish with toasted sesame seeds before serving.