Name: Pan-Seared Salmon Sushi Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Salmon fillet; 0.25 cup Cooked white rice; 0.25 cup Shelled edamame; 0.5 cup Sliced cucumber; 2 whole Radishes; 1 sheet Nori; 1 tbsp Coconut aminos; 1 tsp Rice vinegar; 0.5 tsp Sesame oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Sesame seeds; 0.5 tsp Avocado oil

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

Crispy pan-seared salmon fillet served over a light bed of vinegared rice with crunchy cucumber, edamame, and salty nori for a clean, nutrient-dense bowl.

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NUTRITION

Protein

40.4g

Fat

27.7g

Carbs

25.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon fillet

0.25 cup Cooked white rice

0.25 cup Shelled edamame

0.5 cup Sliced cucumber

2 whole Radishes

1 sheet Nori

1 tbsp Coconut aminos

1 tsp Rice vinegar

0.5 tsp Sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

0.5 tsp Avocado oil

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PREPARATION

1
Season the salmon fillet with sea salt and black pepper on both sides.
2
In a small bowl, toss the cooked white rice with rice vinegar until well combined.
3
Heat avocado oil in a non-stick skillet over medium-high heat.
4
Place the salmon in the pan and sear for 4 minutes until the skin is golden and crispy.
5
Flip the salmon and cook for another 2-3 minutes until just opaque in the center.
6
Steam the shelled edamame for 2 minutes until tender and bright green.
7
Place the vinegared rice in a bowl and top with the seared salmon, cucumber, sliced radishes, and edamame.
8
Drizzle the coconut aminos and sesame oil over the bowl.
9
Garnish with shredded nori and sesame seeds before serving.