Name: Pan-Seared 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; 0.13 whole Avocado; 0.5 cup Cucumber; 2 whole Radishes; 1 tsp Rice vinegar; 1 tbsp Coconut aminos; 0.25 tsp Toasted sesame oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Avocado oil; 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

Pan-Seared Salmon Sushi Rice Bowl

Pan-seared salmon served over seasoned sushi rice with creamy avocado and crisp cucumbers for a refreshing and vibrant bowl.

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NUTRITION

Protein

33.0g

Fat

26.4g

Carbs

35.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon fillet

0.5 cup Cooked sushi rice

0.13 whole Avocado

0.5 cup Cucumber

2 whole Radishes

1 tsp Rice vinegar

1 tbsp Coconut aminos

0.25 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Avocado oil

0.5 tsp Sesame seeds

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PREPARATION

1
Season the salmon fillet evenly with sea salt and black pepper.
2
Heat avocado oil in a non-stick skillet over medium-high heat until shimmering.
3
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crispy.
4
Flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit.
5
In a small bowl, gently fold the rice vinegar and toasted sesame oil into the warm cooked sushi rice.
6
Thinly slice the cucumber, radishes, and avocado into bite-sized pieces.
7
Place the seasoned rice in a bowl and top with the pan-seared salmon, avocado, cucumber, and radishes.
8
Drizzle the entire bowl with coconut aminos and garnish with a sprinkle of sesame seeds before serving.