Name: Zesty Salmon Sushi Rice Bowl
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; 0.25 cup Shelled edamame; 0.5 cup Sliced cucumber; 1 tsp Coconut aminos; 1 tsp Rice vinegar; 1 tsp Lime juice; 0.25 tsp Grated ginger; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Avocado oil; 1 tsp Sesame seeds

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 zesty ginger-lime sauce served over a bed of fluffy rice with crisp cucumber and edamame.

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NUTRITION

Protein

41.4g

Fat

30.0g

Carbs

21.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.25 cup Cooked white rice

0.25 cup Shelled edamame

0.5 cup Sliced cucumber

1 tsp Coconut aminos

1 tsp Rice vinegar

1 tsp Lime juice

0.25 tsp Grated ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1 tsp Sesame seeds

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and cut it into 1-inch cubes.
2
Season the salmon cubes evenly with sea salt and black pepper.
3
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
4
Add the salmon cubes to the skillet and sear for 2-3 minutes per side until golden brown and cooked through.
5
In a small bowl, whisk together the coconut aminos, rice vinegar, lime juice, and grated ginger to create the zesty glaze.
6
Pour the glaze into the skillet with the salmon and toss for 30 seconds until the sauce coats the fish and thickens slightly.
7
Place the cooked white rice in the bottom of a serving bowl.
8
Arrange the glazed salmon, sliced cucumber, and shelled edamame on top of the rice.
9
Garnish the bowl with sesame seeds and serve immediately while the salmon is warm.