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; 0.25 whole Avocado; 0.5 cup Sliced cucumber; 0.25 cup Shredded carrots; 0.5 tsp Toasted sesame oil; 1 tbsp Tamari; 1 tsp Rice vinegar; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 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 with a crispy golden skin served over vinegared sushi rice with creamy avocado and fresh crunchy vegetables.

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NUTRITION

Protein

35.0g

Fat

31.6g

Carbs

40.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon fillet

0.5 cup Cooked sushi rice

0.25 whole Avocado

0.5 cup Sliced cucumber

0.25 cup Shredded carrots

0.5 tsp Toasted sesame oil

1 tbsp Tamari

1 tsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
2
Heat the toasted sesame 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 to 5 minutes without moving it until the skin is exceptionally crispy.
4
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the center is just opaque and the fish flakes easily.
5
In a small bowl, gently fold the rice vinegar into the warm cooked sushi rice to season it.
6
Place the seasoned rice in a serving bowl and top with the seared salmon, sliced cucumber, shredded carrots, and avocado slices.
7
Finish the bowl by drizzling with tamari and garnishing with a sprinkle of sesame seeds.