Name: Zesty Fresh Salmon Sushi Rolls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Salmon; 0.25 cup Cooked sushi rice; 2 sheets Nori; 0.25 cup Cucumber; 0.13 whole Avocado; 0.25 cup Shelled edamame; 1 tsp Rice vinegar; 1 tsp Coconut aminos; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Sesame seeds; 1 tsp Sriracha

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

YOUR SOLIN GENERATED RECIPE

Zesty Fresh Salmon Sushi Rolls

Chilled sashimi-grade salmon and crisp cucumber rolled tightly in toasted nori sheets, offering a vibrant and clean bite with every zesty piece.

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NUTRITION

Protein

58.2g

Fat

24.5g

Carbs

26.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon

0.25 cup Cooked sushi rice

2 sheets Nori

0.25 cup Cucumber

0.13 whole Avocado

0.25 cup Shelled edamame

1 tsp Rice vinegar

1 tsp Coconut aminos

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 tsp Sriracha

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PREPARATION

1
Slice the fresh salmon into long, thin strips approximately half an inch thick.
2
Place the cooked sushi rice in a small bowl and fold in the rice vinegar and sea salt until well combined.
3
Lay one nori sheet on a bamboo rolling mat and spread half of the seasoned rice in a thin, even layer over the bottom two-thirds of the sheet.
4
Arrange half of the salmon strips, cucumber, and avocado in a horizontal line across the center of the rice.
5
Gently but firmly roll the nori from the bottom up using the mat to create a tight cylinder, sealing the top edge with a small dab of water.
6
Repeat the process with the second nori sheet and remaining ingredients.
7
Use a very sharp, damp knife to slice each roll into six to eight even pieces.
8
Serve the rolls immediately with the shelled edamame on the side, garnished with sesame seeds and a side of coconut aminos mixed with sriracha for dipping.