Name: Baked Salmon Sushi Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Salmon fillet; 0.25 cup Cooked white rice; 1 cup Cauliflower rice; 2 tbsp Plain Greek yogurt; 1 tsp Sriracha; 1 tsp Coconut aminos; 0.25 whole Avocado; 0.25 cup Cucumber; 1 sheet Nori seaweed; 0.5 tsp Furikake seasoning; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Baked Salmon Sushi Casserole

Flaky salmon baked with a creamy Sriracha-yogurt glaze over a bed of fluffy rice and cauliflower, topped with buttery avocado and crisp cucumber.

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NUTRITION

Protein

46.1g

Fat

29.7g

Carbs

29.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.25 cup Cooked white rice

1 cup Cauliflower rice

2 tbsp Plain Greek yogurt

1 tsp Sriracha

1 tsp Coconut aminos

0.25 whole Avocado

0.25 cup Cucumber

1 sheet Nori seaweed

0.5 tsp Furikake seasoning

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F.
2
Season the salmon fillet with sea salt and black pepper, then bake for 12 minutes until it flakes easily with a fork.
3
In a medium bowl, shred the cooked salmon and mix it thoroughly with the Greek yogurt, sriracha, and coconut aminos.
4
In a small oven-safe glass dish, combine the cooked white rice and cauliflower rice, pressing it down into a flat, even layer.
5
Spread the creamy salmon mixture over the rice base and return the dish to the oven for 5 minutes until the top is slightly golden.
6
Remove from the oven and garnish with diced avocado, fresh cucumber, crumbled nori seaweed, and a sprinkle of furikake before serving.