Name: Zesty Salmon Sushi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz salmon fillet; 0.25 cup cooked jasmine rice; 0.5 cup shelled edamame; 0.5 cup cucumber; 2 tbsp plain Greek yogurt; 1 tsp sriracha; 1 tbsp coconut aminos; 1 tsp rice vinegar; 0.25 tsp garlic powder; 0.25 tsp sea salt; 1 tsp sesame seeds; 1 tsp avocado oil

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 served over a base of fluffy jasmine rice and crisp cucumbers, drizzled with a creamy, zesty sriracha sauce that adds a vibrant kick to every bite.

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NUTRITION

Protein

44.8g

Fat

30.1g

Carbs

29.2g

SERVINGS

1 serving

INGREDIENTS

5 oz salmon fillet

0.25 cup cooked jasmine rice

0.5 cup shelled edamame

0.5 cup cucumber

2 tbsp plain Greek yogurt

1 tsp sriracha

1 tbsp coconut aminos

1 tsp rice vinegar

0.25 tsp garlic powder

0.25 tsp sea salt

1 tsp sesame seeds

1 tsp avocado oil

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides evenly with sea salt and garlic powder.
2
Heat the avocado oil in a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the edges are golden and the fish flakes easily.
3
While the salmon is cooking, steam the shelled edamame until tender and prepare the jasmine rice according to the package directions.
4
In a small mixing bowl, whisk together the plain Greek yogurt, sriracha, coconut aminos, and rice vinegar until the sauce is smooth and combined.
5
Assemble the bowl by placing the cooked jasmine rice at the bottom and topping it with sliced cucumbers, steamed edamame, and the seared salmon fillet.
6
Drizzle the zesty sriracha sauce over the top of the bowl and finish with a sprinkle of sesame seeds for added texture.