YOUR SOLIN GENERATED RECIPE
Sushi Rice Bowl with Salmon and Avocado
Pan-seared salmon fillets served over a bed of fluffy rice and crisp cucumbers, finished with a buttery avocado fan and a drizzle of savory coconut aminos.
INGREDIENTS
6.5 oz Salmon fillet
0.25 cup Brown rice
0.5 cup Cauliflower rice
0.25 whole Avocado
0.5 cup Cucumber
1 tbsp Coconut aminos
1 tsp Rice vinegar
1 tsp Toasted sesame seeds
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Avocado oil
1 sheet Nori
PREPARATION
Prepare the brown rice according to package instructions until tender.
Lightly steam the cauliflower rice for 3 minutes until just softened but still firm.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat avocado oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the exterior is golden and crispy.
In a small bowl, whisk together the coconut aminos and rice vinegar to create a simple dressing.
Slice the cucumber into thin rounds and the avocado into a delicate fan.
Combine the cooked brown rice and cauliflower rice in a serving bowl to create a high-volume base.
Place the seared salmon on top of the rice mixture, then arrange the cucumber slices and avocado fan alongside it.
Garnish the bowl with toasted sesame seeds and shredded nori, then drizzle the coconut amino dressing over the top before serving.