Name: Seared Salmon with Brown Rice Sushi Roll and Cucumber Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Salmon Fillet; 1/4 cup cooked Brown Rice; 1 ounce Avocado; 1 sheet Nori; 1/2 cup sliced Cucumber; 1 tablespoon Rice Vinegar; 1 teaspoon Coconut Aminos

Seared Salmon with Brown Rice Sushi Roll and Cucumber Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Brown Rice Sushi Roll and Cucumber Salad

Pan-seared salmon paired with a hand-rolled brown rice sushi roll and a chilled cucumber salad, finished with a drizzle of savory coconut aminos.

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NUTRITION

Protein

31.4g

Fat

13.7g

Carbs

19.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

1/4 cup cooked Brown Rice

1 ounce Avocado

1 sheet Nori

1/2 cup sliced Cucumber

1 tablespoon Rice Vinegar

1 teaspoon Coconut Aminos

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PREPARATION

1
Cook the brown rice according to package instructions and allow it to cool to room temperature.
2
Season the salmon fillet with a pinch of sea salt and heat a non-stick skillet over medium-high heat.
3
Sear the salmon for approximately 4-5 minutes per side until the skin is crispy and the flesh is cooked through.
4
Thinly slice the cucumber and toss it in a small bowl with the rice vinegar to create a quick pickled salad.
5
Lay the nori sheet on a bamboo mat or flat surface and spread the cooled brown rice evenly over the bottom two-thirds.
6
Place thin slices of avocado across the center of the rice and roll the nori tightly, then slice into rounds with a wet knife.
7
Plate the seared salmon alongside the sushi rolls and cucumber salad, drizzling the coconut aminos over the fish before serving.