Name: Zesty Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz wild-caught salmon fillet; 0.5 cup cooked short-grain brown rice; 0.5 cup shelled edamame; 0.5 cup English cucumber; 2 medium red radishes; 1 tbsp tamari; 1 tbsp rice vinegar; 0.5 tsp fresh ginger; 1 tsp sesame seeds; 1 sheet nori seaweed; 1 tsp avocado oil; 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 glazed in a citrusy ginger tamari sauce, served over a bed of fluffy rice with crisp cucumbers and buttery edamame.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

44.1g

Fat

20.0g

Carbs

41.1g

SERVINGS

1 serving

INGREDIENTS

5 oz wild-caught salmon fillet

0.5 cup cooked short-grain brown rice

0.5 cup shelled edamame

0.5 cup English cucumber

2 medium red radishes

1 tbsp tamari

1 tbsp rice vinegar

0.5 tsp fresh ginger

1 tsp sesame seeds

1 sheet nori seaweed

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Whisk the tamari, rice vinegar, and grated fresh ginger in a small bowl to create the glaze.
2
Season the salmon fillet on both sides with sea salt and black pepper.
3
Heat the avocado oil in a medium skillet over medium-high heat.
4
Place the salmon in the skillet and sear for 4 to 5 minutes per side until the edges are golden and the center is cooked through.
5
Brush half of the tamari glaze over the salmon during the final minute of cooking.
6
Place the cooked rice in a serving bowl and arrange the sliced cucumber, radishes, and edamame on top.
7
Flake the cooked salmon over the bowl and drizzle with the remaining tamari glaze.
8
Garnish with sesame seeds and torn pieces of nori seaweed before serving.