YOUR SOLIN GENERATED RECIPE
Deconstructed Sushi Rice Bowl with Salmon
Pan-seared wild salmon served over a bed of seasoned rice and crisp vegetables, finished with a savory tamari glaze for a refreshing crunch.
INGREDIENTS
6 oz salmon fillet
0.25 cup sushi rice
0.25 cup edamame
0.5 cup cucumber
0.25 cup carrots
1 tbsp tamari
1 tsp rice vinegar
0.5 tsp sesame oil
0.5 tsp sesame seeds
1 sheet nori
0.5 tsp fresh ginger
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp avocado oil
PREPARATION
Cook the sushi rice according to package directions, then fluff with a fork and set aside to cool slightly.
Season the salmon fillet evenly with sea salt and black pepper on both sides.
Heat the avocado oil in a cast-iron skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden and flaky.
In a small bowl, whisk together the tamari, rice vinegar, sesame oil, and grated fresh ginger to create the dressing.
Slice the cucumber into thin rounds and shred the carrots into fine matchsticks.
Assemble the bowl by placing the cooked rice at the base, followed by the seared salmon, edamame, cucumber, and carrots.
Drizzle the tamari-ginger dressing over the bowl and garnish with sesame seeds and torn strips of nori.