YOUR SOLIN GENERATED RECIPE
Sushi Rice Bowl with Salmon and Avocado
Pan-seared salmon fillet served over a bed of seasoned rice and crisp cucumbers, finished with a creamy avocado fan and a drizzle of savory coconut aminos.
INGREDIENTS
5.5 oz Wild-caught salmon fillet
0.25 cup Cooked sushi rice
0.25 cup Shelled edamame
0.25 whole avocado
1 cup Sliced cucumber
1 sheet Nori seaweed
1 tbsp Coconut aminos
1 tsp Rice vinegar
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Toasted sesame seeds
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides evenly with sea salt and black pepper.
Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the skin is crispy and the flesh is just opaque.
While the salmon cooks, place the warm cooked sushi rice in a small bowl and gently fold in the rice vinegar to season.
Steam the shelled edamame in a small amount of water for 3 minutes until they are bright green and tender.
Thinly slice the cucumber into rounds and carefully slice the avocado into a decorative fan shape.
Place the seasoned rice in the base of a shallow bowl and arrange the seared salmon, edamame, cucumber, and avocado on top.
Use kitchen shears to cut the nori sheet into thin, matchstick-sized strips and scatter them over the bowl.
Drizzle the coconut aminos over the entire dish and finish with a sprinkle of toasted sesame seeds for a nutty crunch.