Name: Pan-Seared Salmon Sushi Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Salmon fillet; 0.25 cup Cooked white rice; 0.25 cup Shelled edamame; 0.13 whole Avocado; 0.5 cup Sliced cucumber; 1 tsp Avocado oil; 1 tbsp Coconut aminos; 1 tsp Rice vinegar; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 sheet Nori seaweed; 0.5 tsp Toasted 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 Bowl

Pan-seared salmon with a crispy skin served over vinegared rice with creamy avocado and crunchy cucumbers for a refreshing, nutrient-dense bowl.

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NUTRITION

Protein

42.7g

Fat

33.1g

Carbs

26.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.25 cup Cooked white rice

0.25 cup Shelled edamame

0.13 whole Avocado

0.5 cup Sliced cucumber

1 tsp Avocado oil

1 tbsp Coconut aminos

1 tsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

1 sheet Nori seaweed

0.5 tsp Toasted sesame seeds

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PREPARATION

1
Season the salmon fillet on both sides with sea salt and black pepper.
2
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
3
Place the salmon skin-side down in the pan 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 fish is just cooked through, then remove from heat.
5
In a small bowl, gently fold the rice vinegar into the warm cooked white rice.
6
Steam the shelled edamame for 2 minutes or until bright green and tender.
7
Assemble the bowl by placing the vinegared rice at the base and topping it with the seared salmon, edamame, sliced cucumber, and avocado.
8
Tear the nori seaweed sheet into small strips and scatter them over the bowl.
9
Drizzle the entire bowl with coconut aminos and finish with a sprinkle of toasted sesame seeds.