Name: Zesty Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Salmon fillet; 0.25 cup Sushi rice; 0.5 cup Edamame; 0.5 cup Cucumber; 2 tbsp Coconut aminos; 1 tsp Rice vinegar; 1 tsp Toasted sesame oil; 1 tsp Fresh ginger; 1 clove Garlic; 1 tbsp Green onion; 0.5 tsp Sesame seeds; 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

Zesty Salmon Sushi Rice Bowl

Pan-seared salmon cubes glazed in a tangy ginger-soy sauce served over a bed of fluffy rice and crisp, refreshing cucumbers.

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NUTRITION

Protein

42.8g

Fat

29.2g

Carbs

28.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon fillet

0.25 cup Sushi rice

0.5 cup Edamame

0.5 cup Cucumber

2 tbsp Coconut aminos

1 tsp Rice vinegar

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

1 tbsp Green onion

0.5 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Prepare the sushi rice according to package instructions and set aside to cool slightly.
2
Cut the salmon fillet into 1-inch cubes and season evenly with sea salt and black pepper.
3
In a small bowl, whisk together the coconut aminos, rice vinegar, grated fresh ginger, and minced garlic to create the glaze.
4
Heat the toasted sesame oil in a non-stick skillet over medium-high heat until shimmering.
5
Add the salmon cubes to the skillet and sear for 2-3 minutes per side until a golden crust forms and the salmon is cooked through.
6
Pour the glaze over the salmon in the skillet and toss for 1 minute until the sauce thickens and coats the fish beautifully.
7
Thinly slice the cucumber and prepare the shelled edamame.
8
Assemble the bowl by placing the rice at the base, followed by the glazed salmon, edamame, and cucumber.
9
Garnish with thinly sliced green onions and sesame seeds before serving.